Chef Stefan Mueller
The Windjammer, Moncton
3 cups (750 ml) low-sodium vegetable or chicken stock
2 tbsp. (30 ml) unsalted butter
1 tbsp. (15 ml) olive oil
3 tbsp. (45 ml) finely diced Spanish or white onion
1 cup (250 ml) arborio rice
1/8 cup (35 ml) white wine
½ cup (125 ml) fresh grated parmesan
1 tbsp. (15 ml) fresh lemon juice
1 tbsp. (15 ml) fresh grapefruit juice
1 tsp. (5 ml) grated lemon zest
1 tsp. (5 ml) grated grapefruit zest
16 scallops, size U10
2 tbsp. (30 ml) olive oil
2 tbsp. (30 ml) good quality molasses
Kosher salt and fresh ground pepper to taste
1 cup (250 ml) white sugar
½ cup (125 ml) rice wine vinegar
Juice of 2 medium-sized oranges (can be blood oranges)
Risotto: Bring stock to light boil and remove from heat. Melt butter and olive oil over medium-low heat in medium-sized pot; add onion and sauté for about 5 minutes until tender until transparent. Add arborio rice and stir for 1 minute. Turn heat to medium, add wine and stir until evaporated. Add 1/3 of the hot stock and stir constantly over a simmer until stock is absorbed. Add 1/3 more of the stock and repeat until all stock is used, stirring continuously until rice is creamy and tender. Stir in grated parmesan and last 4 ingredients. Season with salt and pepper.
Scallops: Heat non-stick frying pan over medium heat. Place scallops on paper towel and dry off any liquid. Remove muscle from side of scallop (this may be already be done) and season with salt and pepper. Add olive oil to pan; when hot, place scallops on flat side in frying pan without crowding. Cook until golden brown; flip over and cook until seared. Remove from pan and brush with molasses. Broil for 1 to 2 minutes until caramelized.
Orange Gastrique: In a small, non-reactive saucepan, combine the sugar, vinegar and orange juice and bring to a boil. Cook until reduced by 3/4, or the mixture has thickened like a syrup. Remove from the heat and pour the mixture into a glass bowl. Let cool completely.
To Serve: Drizzle orange gastrique on a plate and top with scallops. Garnish with micro greens. Scallops can be served on their own as an appetizer or with the citrus risotto as a main course.
Serves 10 to 12 for an appetizer or 8 for a main course