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Old Bay Crusted Scallops with Pancetta and Corn Risotto


1 tbsp OLD BAY Seasoning
450g corn kernels, roasted
1.4ltr chicken stock
113g pancetta or bacon, sliced
4 tbsp olive oil
113g shiitake mushrooms, sliced
113g oyster mushrooms, sliced
113g chanterelle mushrooms, sliced
225g yellow onion, diced
2 tbsp thyme leaves
225g Arborio rice
60ml white wine
450g baby spinach, stems removed
2 tbsp Parmesan cheese, grated
1 tbsp unsalted butter
2 tbsp chives
12 pieces sea scallops
1 tsp olive oil


Preheat oven to 400F and roast corn for 20 minutes. Combine 113g of corn and 237ml of chicken stock, pulse in a blender and set aside for final plating. Bring rest of chicken stock to a simmer over medium heat. Heat sauté pan over medium high heat and render the bacon or Pancetta until crisp. Remove Pancetta and set aside as garnish. Add oil and mushrooms to the pan and sauté for five minutes and set aside. In the same pan add onions and sauté until translucent. Add thyme and rice and stir for three minutes. Next add wine until absorbed, about two minutes. Add 237ml of the hot chicken stock. Simmer until all the liquid is absorbed, stirring often. Continue adding chicken stock, 120ml at a time, until rice is tender but still slightly firm in the centre. Mix remaining corn, mushrooms, chives and spinach into the risotto. Add butter and Parmesan cheese to finish risotto. For the scallops, preheat a sauté pan. Sprinkle scallops with OLD BAY Seasoning and toss to coat evenly. Sauté in olive oil over medium- high heat for five to seven minutes or until scallops are just cooked through. To plate, spoon risotto into a bowl. It should be loose enough to jiggle like jelly in the middle. If not, add more liquid. Once the risotto is of proper consistency, top with pancetta and scallops. Serve immediately.







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