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Greetings!
We are cookin' at Sizzleworks -- and would love to
have you come and join us. If you have not had a
chance to see the new facility, we have some fun classes
in the upcoming schedule for you to join in and enjoy.
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Blood Orange Risotto with Pan-Roasted Scallops
Mouth-watering Blood Oranges and Asparagus -- the perfect pair! A sensual Valentine's Day dinner. . . .
2 cups chicken stock
- 2 tablespoons orange or white wine vinegar
- 1/3 cup white wine
- 1/3 cup freshly squeezed orange juice
- 2 tablespoons chopped shallots
- 1/2 teaspoon salt
- pinch white pepper
- 2 tablespoons butter
- 2 shallots, minced
- 1 cup Arborio rice
- 1/2 cup dry white wine
- juice from one blood orange
- freshly grated zest of one blood orange
- 1 pound large scallops, rinsed and drained; patted
dry
- 1 tablespoon vegetable oil
- 3-4 tablespoons cold unsalted butter, in chunks
- 1 tablespoon orange vinegar, or lemon juice
- dash of hot pepper sauce
- freshly ground pepper, to taste
- 12 asparagus spears, cut into thin diagonal slices,
blanched, drained and refreshed
Preheat oven to 450°F. In small saucepan, heat chicken
stock just to simmer; cover and keep hot.
While the stock is heating, prepare the beurre blanc
base: Make infusion with vinegar, wine, orange juice,
shallots, salt and pepper. Reduce to 3 tablespoons.
Remove from heat and set aside.
In medium saucepan over medium-high heat, melt 2
tablespoons butter. Add shallots; sauté just until they
become translucent, and about 3 minutes. While stirring,
add rice, pouring it in "like rain," so that each grain is
separate. Continue sautéing and stirring about 4 minutes
more. Rice will become slightly more opaque.
Add 1/2 cup wine, orange juice and zest from one
orange, stirring. When you can see the dry pan at the
bottom when you drag the spoon across, add about
1/4 cup of the hot chicken stock. It is important not to
let the rice dry out at this point. Continue cooking,
stirring and adding stock until all of the stock has been
added. This will take about 20 minutes.
Meanwhile, pat the scallops dry. Heat oil in heavy oven-
proof skillet over high heat. Add scallops, cook two
minutes. Turn. Remove pan from heat and place in the
preheated oven. Cook 3-4 minutes longer, until scallops
are opaque and just cooked through. Remove from the
pan, and keep warm.
Rewarm the beurre blanc base over low heat and whisk
in butter, chunk by chunk.
Taste risotto for doneness. Stir in the orange vinegar or
lemon juice. Correct the seasonings and add hot pepper
sauce if desired. Fold in asparagus slices. To serve,
scoop risotto into centers of four large bowls. Top with
scallops. Drizzle Orange Beurre Blanc around perimeter.
Serve immediately.
Makes 4 main dish servings.
more recipes. . .
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Sizzleworks will continue to offer the best quality hands-
on instruction in a small group setting. Join us for a
class, or get together with a group of friends or
colleagues for a fun-filled, memorable and delicious
event.
Buon apetito,
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Sizzleworks is hosting an exciting selection of
classes from which to choose, whether for yourself or
someone else. Would you like a unique gift for your
Valentine? For those special people on your
Valentine list, give the joy of friendship and learning,
and creating a memorable experience. We have a
special offer for those of you who would like to share a
class.
