Seared Sous Vide Scallops
Recipe courtesy of Nick Ritchie, Signature Kitchen Suite
Servings: 4
Ingredients
(12) 16-day boat scallops (preferably large and dry packed)
1 Meyer lemon, peel only
2 sprigs tarragon
1 teaspoon extra virgin olive oil
Kosher salt to taste
2 tablespoons grape seed oil
Method
Preheat the sous vide bath to 125°F.
Remove the side muscles from the scallops and rinse quickly in cold water to remove any sand or bits of shell. Gently pat the scallops dry.
Season lightly with salt and place the scallops into a sous vide pouch(es) with the olive oil, lemon peel and tarragon. Seal the pouch(es) making sure that the scallops have room and are not too crammed together.
Add to the pouch to the sous vide bath and cook for approximately 20 minutes, then remove from the bath and allow to rest briefly. Remove the scallops from the pouch(es) onto a resting rack and pat dry.
In a large sauté pan heat the grape seed oil over high heat until the oil is very hot and just begins to shimmer. Add the scallops and sear for about 60 seconds on one side until dark golden brown. Flip them over and “kiss” the other side very briefly in the sauté pan. Quickly remove them from the pan and serve immediately.
Sweet Corn and Herb Risotto
Recipe courtesy of Nick Ritchie, Signature Kitchen Suite
Servings: 6-8
Ingredients
12 cups chicken stock (vegetable stock can be used if vegetarian preparation is desired)
⅓ cup extra virgin olive oil
1 cup minced onion
3 cups Arborio, Carnaroli or Vialone Nano rice
1 cup dry white wine
1 cup freshly shaved corn kernels
3 tablespoons unsalted butter
3 tablespoons mascarpone cheese
½ cup grated Parmigiano-Reggiano (parmesan) cheese
1-2 tablespoons herb mix (basil, parsley, chive, tarragon)
salt and black pepper to taste
Method
Bring the chicken stock to a boil in a large saucepan then reduce to a simmer and hold at that temperature while preparing risotto. (Optional: add the corn stalks from which you have shaved the kernels to the chicken stock while bringing to a boil for a more pronounced corn flavor)
Heat olive oil in a 4-6 quart saucepan. Add onion and sauté over medium-low heat until soft and translucent but not at all browned. Add the rice and continue to sauté, coating the rice with the oil, until the grains are lightly toasted, about 4-6 minutes. Adjust heat as necessary to keep the pan temperature constant and consistent. Add the white wine and stir until almost completely absorbed.
Begin adding simmering stock to rice, one ladleful at a time, stirring the rice constantly and continuing to cook at a constant low simmer. Add more stock each time the last addition is nearly, but not completely, absorbed. Check the doneness of the rice grains after about 15 minutes. The rice is done when it is almost cooked but still al dente–you should be able to feel a little ”bite” in the middle of the grain, but it should not taste uncooked or gritty. Don’t worry if you have not used all the stock.
Stir in the corn kernels with the last addition of stock, adding a little additional stock, if needed, to make a creamy risotto that is slightly loose. (It will firm up a bit as it sits.)
Remove risotto from heat and stir in the butter and cheeses until melted. Adjust seasoning as necessary with salt and pepper and fold in the herbs to finish. Serve immediately.
*Chef’s Note:
- One quarter pound of rice (plus garnish) yields an ample main course portion.
- Arborio, Carnaroli and Vialone Nano are all types of rice that can be used for making risotto.
- Use a wide, high-sided pot, not a saucepan.
- Keep heat consistent and do not allow sides of the pot to burn or scorch.
- Whatever stock is used, make sure that it is always simmering during the cooking process.
- The rice needs to be toasted to properly release its starch. Start with some onion in oil and slowly sauté the onion until it is soft and clear then add the rice. Gently toss the rice in the pot to “crack” the kernels and release the starch. Keep the pot from getting too hot as the rice and onions will scald easily. When a crackling/popping noise can be heard, add wine and start the cooking process.
- Always keep the rice “loose” – do not let all of the liquid be absorbed or evaporate before adding more. Stay attentive to this when the risotto is near done.
- Finishing with butter, cheese and or garnish will add liquid to the rice therefore adjust the last addition of stock accordingly.
- Adding grated Parmesan cheese at the end of the cooking process finishes the risotto. Add the cheese, turn off the heat, stir to melt the cheese and serve.
- Refrigerate any leftover risotto and scoop into balls that can be breaded and fried into Arancini for a great quick appetizer.