leek risotto & pan-seared scallops
cause leeks deserve to have their moment
for 4 people
what you need
for the risotto
2 cups arborio rice
2 large leeks (bottom half sliced in half, then finely sliced. top leafy green half reserved)
handful of spinach (optional, but makes for a greener sauce)
butter
1/2 cup dry white wine
2 quarts chicken stock, warmed
parmesan
juice of half a lemon
salt and pepper
for the scallops
12-15 medium sea scallops, cleaned + side muscle removed
neutral oil (like vegetable or canola)
unsalted butter
salt and pepper
what you do
for the risotto
melt 4 tbsp of butter in a rondeau and then add finely sliced leeks. cook leeks until softened (not brown), then add rice, stir, and cook for ~3 mins until coated in the butter/leek mixture. add white wine, and continue stirring until fully absorbed. begin adding your chicken stock that has been warmed in a neighbouring pot, 1-2 ladles at a time, stirring constantly, and not adding more until the risotto has fully absorbed the liquid. continue adding chicken stock until risotto is almost ready (slightly al dente), can take 30-45 mins.
in the meantime, boil a pot of very salty water (should taste like the sea!) add the leafy green leek tops and blanch for 3-4 mins until tender. to make an extra green risotto add in a handful of spinach in the last 30 secs. transfer to a blender along with 1/2 cup of blanching liquid. add lemon juice and a healthy grating of parmesan cheese, then blend, adding additional water until you achieve a thick yet pourable consistency. taste and season with salt and pepper or more parm as you see fit. press through a sieve to remove the stringy fibers.
when risotto is most of the way cooked, stir in green leek sauce and continue cooking until absorbed. taste and season with additional salt and pepper as needed. when risotto is finished cooking, remove from heat while scallops are prepared. when the scallops are complete, add another ladle of chicken stock to warm + loosen up the risotto before serving
for the scallops
pat scallops dry and then season generously with salt and pepper on both sides. heat a cast iron or stainless steel pan over high heat. when hot, season pan with your neutral oil until evenly coated and turn heat down to medium-high. add scallops, making sure not to crowd the pan (cooking in batches as needed). flip after 1-2 mins when golden brown and continue cooking for another 1-2 mins until cooked through and brown.* when your scallops are almost cooked, add a heaping spoonful of butter, tilt your pan, and baste the scallops for the final 30 seconds of cooking. remove and place on serving dish. make sure to wipe down your pan, heat, and re-oil between batches.
*you can play with moving your pan off the heat source if the scallops are browning before they are cooked through. check the sides of the scallops as a guide to how they are cooking- the sides will turn from less to more opaque as the flesh cooks.
