Diver Sea Scallops over Risotto

Diver Sea Scallops over Risotto
This yields enough for 2

6 Jumbo Sea Scallops
Salt
2 Ounces of Vegetable Oil
2 cups of cooked Risotto
1.5 Cups of Chicken Stock
2 Tbsp of butter
1/4 Cup of finely grated parmesan cheese
2 ounces of Mustard Sauce (see recipe below)
2 Tbsp diced roma tomato
1 ounce sautéed spinach
fried leek for garnish

- Heat the cooked risotto with the chicken stock over moderate heat.  Add the butter and tomatoes and stir.  Finish it off by adding the parmesan cheese.

- Mustard Sauce: 6 oz. White Wine
3 ounces of white vinegar
3 whole black peppercorns
1 shallot, quartered
1 cup heavy cream
6 ounces of cold, unsalted butter, cut into pieces
3 ounces of cold butter, cut into pieces
1 Tbsp of Whole Grain Mustard

  Combine wine, vinegar, peppercorns, and shallot in a non-corrosive sauce pan (stainless steel, Teflon, calphalon).  Reduce until the mixture is just 1-2 Tbsp and has the consistency of syrup.  Add the cream and reduce again until the mixture is 3-4 Tbsp and very syrupy.  Remove the pan from the heat.  Add the butter a couple pieces at a time, stirring constantly and allowing each piece to melt before adding more.  (If the sauce cools quickly and the butter stops melting, just heat it up slightly).  Strain it and then add the mustard.  Once it is done, hold it warm on a stove top trivet or in a double boiler until you are ready to serve.

- Season the scallops with a little salt and sear them in hot oil for 2-3 minutes per side.  They should be medium rare.

- Sautee the spinach in a little butter

- Flash fry some leeks for garnish

- Place the risotto in the center of the dish, forming a 'cake" shape that is flat on top.  Pour the mustard sauce around it.  Put the Spinach on top of the risotto and then place 3 scallops on top of the spinach.  Garnish with fried leeks. 

D’Vine Wine
Pinot Noir - A rich, dark red wine, surprisingly smooth. Very fruity with spicy undertones and a full bouquet reminiscent of black currant. Gentle oaking adds complexity. Ages delightfully. Serves well with cheeses, red meats, and shellfish.

Recipe Provided by -
McCormick’s
1600 17th Street
Denver, CO 80202   
303-825-1107
http://www.theoxfordhotel.com/mccormicks-fish-house.html

Wine Provided by -
D'Vine Wine Denver
1660 Champa Street
Denver, CO  80202
303-534-0788
www.winerydenver.com