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The Dish Recipe Card

The Dish: Scollay Square -- Pan-seared scallops with crab risotto

Chef Chris Damian

INGREDIENTS:
For Risotto
3 tbsp. olive oil
6 oz. onions, finely chopped
1 tbsp. shallots, finely chopped
2 cups arborio rice
1.5 cups hot chicken stock
1 cup dry, white wine
5 cups, hot chicken stock
0.5 lb. crab meat
1 cup Parmesan cheese
1 tbsp. butter

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1 teaspoon salt
0.5 teaspoon black pepper

Seared scallops
5 dry scallops
2 tbsp. grapeseed oil
1 tbsp. whole butter
5 oz. crab risotto
6 oz. sautéed spinach
1 oz. chive oil
Add kosher salt and black pepper for taste

METHOD:
So, start this signature dish with the risotto. First, you'll need a piping hot pan and some olive oil. The next ingredient is the onions and the mint shallots. Now, stir till they're light brown.

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You are going to add aborio rice, which is what makes the risotto. Add some chicken broth and stir. Broth goes in eight-ounce increments, until think and starchy. Next is the crab meat. Add about a cup of Parmesan cheese.

Sprinkle on some chives, a scoop of butter, a pinch of salt and stir it up!

Put your risotto off to the side and on to the next step, "the scallops"! Use fancy or dry scallops when pan-searing, which are available at Trader Joe's or Stop & Shop.

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The first thing you need to do is remove the cartilage, and it's as simple as a pinch!

Put some grape seed oil into a pan and make sure it's nice and hot! Your scallops should always "sizzle" when they hit the pan! Bunch the scallops in the center of the pan. That way, they won't tip over and sear on the sides. Then separate them after they caramelize.

Let the scallops sear and move to the last ingredient of the dish -- wilted spinach. Put oil into a pan and add fresh spinach, a pinch of salt and sauté. Now, flip the scallops and add a table spoon of butter and put the whole pan into a 400 degree oven for three to four minutes.

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Take scallops out of the oven and it's ready to serve.

Start by putting risotto in small scoops on the plate first. Now, top that with a little spinach.

Dab your scallops on a paper towel to absorb excess oil and put them right on top of the spinach.

Drizzle of olive oil and chives on top

Last step: dig in. Yum!

Scollay Square
21 Beacon St.
Boston, MA 02108
617-742-4900

(Copyright 2007 Sunbeam Television. All Rights Reserved. This material may not be published, broadcast, rewritten, or redistributed.)

Recipe Video - www.whdh.com/features/articles/dish/BO42755