- 2 cups fish stock
- 1 cup water
- ½ cup white wine
- 1-½ tablespoons olive oil
- 1 tablespoon butter
- 1 shallot, minced
- 2 garlic cloves, minced
- 3 white mushrooms, minced
- 1 cup arborio rice
- ½ cup white wine
- 1 tablespoon cognac
- 6 medium peeled and deveined shrimp, diced
- 1 tablespoon black truffle tapenade
- 2 tablespoon finely chopped chives
- 1 tablespoon finely chopped Italian parsley
- truffle oil to taste
Combine fish stock, water, and first portion of wine in a sauce pan and bring to a boil. Reduce heat to a low simmer. In a large saute pan, heat olive oil and butter over medium-high heat. Add shallot and garlic. Cook 1 minute, stirring frequently. Add mushrooms. Cook 1 minute, stirring frequently. Season with salt and white pepper. Add rice. Cook 1 minute, stirring frequently. Add second portion of white wine. Bring to a boil and reduce heat to a simmer. When the wine is almost completely incorporated, add cognac. Start timing from here. Begin adding stock, water, and wine mixture about ¾ cup at a time. Cook until liquid is almost completely incorporated, stirring often, then add another ¾ cup. At about the 16 minute mark, add shrimp and tapenade. Stir well and continue adding liquid as before. At the 18 minute mark, start checking for doneness. I like it a just ever so slightly al dente, which should take around 20 to 22 minutes.
Meanwhile. At about the 15 minute mark, put a griddle or skillet over high heat (I use about 8.5 out of 10).
- 1 tablespoon peanut oil
- 10 jumbo scallops, preferably "dry," with the little "side" muscle removed, rinsed, and thoroughly dried in paper towels
- 1 tablespoon instant flour
- ¼ teaspoon ground white pepper
- ¼ teaspoon fine sea salt
Spread flour on a large cutting board or sheet pan, mixing in salt and pepper. Lightly dredge scallops in seasoned flour, being sure to shake off as much excess as possible. You want a very, very thin layer of flour or it'll be gloppy.
Add oil to pan at about the 16 minute mark. At 17 or 18 minute mark, add scallopps to pan. make sure that you've got at least an inch of clearance around each scallop. If the pan is crowded, they'll stew instead of searing. Timing is critical. Pay very close attention. You want a rich golden sear on both sides, which should take about 60 to 90 seconds per side. Remember that scallop sushi is just fine, so err on the side of under cooking the scallops. Over cooked scallops are not much fun to eat. The scallops will be done when they are just firm to the touch. Make an OK symbol with your left hand. Tap the muscle between your thumb and forefinger. That's about what the scallops should feel like.
Just before serving, add chives, parsley, and truddle oil to risotto. (If you're not on a diet, add a tablespoon of unsalted butter too.) Mix well. Dish up in large pasta bowls and nestle ½ of the scallops on each plate.