Seared Scallop With Mushroom Risotto and Parsley Oil

Directions

Risotto

Saute mushrooms until tender in 2 Tablespoons olive oil with salt and pepper and rosemary.  Set aside. Discard rosemary before adding to risotto.

Sweat shallots, with pinch of salt in butter and olive oil until translucent.

Add rice and stir until evenly coated with butter and oil. Cook stirring occasionally  (do not brown)  about 3 minutes. 

Add wine and stir until it is absorbed by rice.

Add 1/2 cup of stock at a time, stirring after each addition until liquid is absorbed before adding the next 1/2 cup  Rice should be slightly firm and creamy .

Add parmesan, stir until melted.

Season with salt and pepper

Add mushrooms.

Parsley Oil

Blanch parsley in heavily salted water for 15 seconds.

Remove parsley to ice bath until chilled.

Squeeze excess water from parsley and place in blender with oil. Puree until bright green, about 2 minutes. Reserve.

Scallops

Season both Sides os scallops with salt and pepper.

Heat a 12' saute pan on high until hot. Add oil and sear scallops until golden brown - about 2 minutes.

Turn scallops, reduce heat to medium high.  Cook until firm - about another minute, more depending on size. Serve Scallops over Risotto, 3 per serving.

Drizzle with Parsley oil.  Serve.