Seared Scallops with Roasted Red Pepper Sauce and Basil Risotto

One thing we need to consider when we're planning our menus is how the individual ingredients will match the other things on the plate - or in the bowl as was our case last night. It's not just about appearance although we all know the eye holds the trump card as far as our taste buds are concerned, but it's also about flavor profiles. Last night's dinner was about as good as it gets - in fact, Big Guy said it "sung" or is that "sang".

Lovely juicy perfectly tender scallops seared briefly in a hot cast iron pan in a mix of butter and olive oil, topped with a roasted red pepper and basil sauce tinged with garlic and a touch of balsamic vinegar, spiced with red pepper flakes - all served on a bed of creamy basil flavored risotto. There you have it! See - the basil the held the whole dish together.

Present in the roasted red pepper sauce, it was front and center in the risotto too. I suppose if truth be told, there isn't much that screams of summer more than fresh basil and for sure, there isn't anything that goes better with roasted red peppers either, so it's really a no brainer. 

Trouble is this brain's served these lovely scallops before on a bed of creamy grits but I won't be doing that again. Oh, in case you're wondering, we had small side salad of refreshing honeydew and english cucumber to cool the palate. The fresh ginger and jalapeno in the salad set the old tastebuds up beautifully for the rich flavors that followed. Oh, we also enjoyed slices of ooey gooey cheesy garlic bread. Hit the link for the salad as we've had it here before, but I'll have to get back to you on the cheese bread. It's so good it's worth a post of its own.

As for dessert, you'll have to wait a bit for that one too! Let's just say it was tantalizingly cool and rather seasonal too.  

Scallops & Roasted Red Pepper Sauce (from JBug’s Kitchen Antics adapted from Taste of Columbus)

2 red peppers

1 teaspoon salt

1 teaspoon pepper

1 Tablespoon minced garlic

1 teaspoon red pepper flakes

2 Tablespoons chopped fresh basil

3/4 cup olive oil

1 Tablespoon balsamic vinegar

1 pound large sea scallops

Salt and pepper

1 Tablespoon oil

2 Tablespoons butter, cut into small cubes

Roast red peppers until blackened. (I do it directly over the flames on my gas stove). Place in zip bag and close bag. Let rest until just warm to the touch. Remove seeds, peel and core.

In food processor, blend together peppers, salt, pepper, garlic, pepper flakes and basil leaves. Slowly add olive oil and vinegar. Blend until smooth. Set aside.

R inse and scallops and dry very well. Season with salt and pepper. In heavy skillet, pan fry scallops in olive oil until seared on one side. Do not move around in pan, just let them do their thing for about a minute and a half. Turn scallops over and dot with butter pieces. Cook until desired doneness (just firm to the touch – approximately another minute). Be careful not to overcook.  Serve with red pepper sauce on a bed of basil risotto.

Basil Risotto (from JBug’s Kitchen Antics adapted from my recipes.com)

1 cup lightly packed fresh basil leaves

3 cloves garlic, peeled

1 teaspoon olive oil

1 cup shredded parmesan cheese

3 tablespoons butter

1 tablespoon olive oil

1/2 cup finely chopped shallots

1-1/2 cups Arborio rice

3/4 cup dry white wine

6-1/2 cups low sodium chicken stock, heated to a slow simmer

Salt and coarse ground black pepper

1 Tablespoon cold butter

In bowl of a food processor, combine basil, garlic and olive oil. Pulse until coarsely chopped. Add parmesan cheese and pulse until finely ground. Set aside.

Over medium, melt butter and olive oil in a large flat bottomed pan. Add shallots and cook until transparent – about 3 or 4 minutes. Stir in Arborio rice and cook for 2 or 3 minutes, stirring constantly. Lower heat to medium low and stir in white wine. Cook, stirring until wine is incorporated into rice. Set timer for 20 minutes. Slowly add chicken stock a cup at a time, stirring constantly. Continue to add stock a cup at a time as it is absorbed by the rice, while stirring constantly. At the 18 minute mark (rice should be almost al dente’) stir in basil, garlic mixture. Cook 2 minutes longer – rice should have a slight texture when bitten into and look creamy. Stir in cold butter. 

A year ago - Pork Tenderloin Salad with Spicy Asian Dressing

Two year's ago - Imperial Rolls with Hot Chinese Mustard

Comments

[Lea]

What a lovely meal! I want some so bad right now - I can taste it - you description was fabulous! And you are correct - it is beautiful to look at, also!

[June]

Lea - thanks my friend. Wish you'd been here too. I wondered if I was nuts making a menu that all really had to come together at the last minute, but everything worked out fine because I prepped it all before I started to cook.

[Lorraine]

Love the color combo, and as usual the scallops look perfectly cooked and the risotto has the right texture. Wish I could have stopped by for dinner.

[June]

Lorraine, that would be quite the party with you and Lea visiting! Wish we could wish it true.