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Sautéed Day Boat Scallops, Aged Goat Cheese Risotto and chanterelle Mushrooms

23

Apr
2015

Sautéed Day Boat Scallops, Aged Goat Cheese Risotto and chanterelle Mushrooms

On 23, Apr 2015 | In | By admin

Mix these simple, delicate ingredients together to create a dish full of flavors. The buttered scallops, goat cheese risotto and chanterelle mushrooms will melt in your mouth!

*Serves 4 people

16 ea. under 10 day boat scallops (use vegetable oil to saute)

1 oz. butter

4 oz. chopped white onion

1 cup white wine

1 cup carnaroli risotto

2 cups chicken stock

2 oz. aged goat cheese

4 oz. washed chanterelle mushrooms

2 oz. butter

4 oz. garlic nage

*In a sauce pot, add butter. Melt and add the onion. Cook until translucent. Add the risotto and cook for 2 minutes. Add the white wine and cook until evaporated. Add 1 cup chicken stock and cook until evaporated. Season with salt, cheese and butter. Always stir the risotto from start to finish.  Season the scallops with salt. Heat a saute pan to high. Add oil and then the butter to give the scallop a brown color. Cook until golden brown on both sides. Serve the scallops on top of a pile of risotto.

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