Cider-seared scallops with sugar beet risotto

Published: 2023-08-17

Last Updated: 2023-12-28

Tags:

• entrees
• fish
• recipes

Info	Amount
Prep Time	10 min
Cook Time	70 min
Yields	4 servings

Ingredients

Quantity	Item
4	small beets
8 cup	chicken stock
2	large shallots
2 cloves	garlic
1	small fennel bulb
2 Tbsp	olive oil
4 Tbsp	butter
1 tsp	sea salt
1 tsp	black pepper
2 cup	Arborio rice
3/2 cup	dry cider (e.g. No Boats on Sunday Cranberry Rose Cider)
16 - 20	scallops (for a native dish, use fresh Digby scallops)
1 cup	Parmesan, grated

Directions

1. If using fresh beets and not pre-cooked beets, preheat the oven to 220 C (400 F).
   1. Trim the ends of the beets and slice them in half.
   2. Wrap the beets tightly in aluminium foil and roast until extremely and tender (30 - 45 min).
   3. Remove the beets from the foil, allowing them to cool to room temperature.
   4. Peel off the skin and finely grate the beets with a box grater ¹.
2. In a large pot over medium-low heat, warm the stock ².
3. Finely mince the shallots and garlic.
   • Dice the fennel, reserving the tops for garnish.
4. In a large skillet or wok over medium heat, place the oil and 2 Tbsp of butter.
   • Add the shallots and fennel and saute for 2 min, until transluscent.
   • Add the rice and allow it to absorb the butter and oil, stirring continuously.
5. Add garlic and grated beets, stirring to combine.
   • Slowly add 1 cup of the cider, stirring continuously.
   • Once the rice has fully absorbed the cider, add 1 ladleful of stock, stirring continuously until the rice has absorbed this liquid, too.
   • Repeat until there are 2 - 3 ladlefuls of stock left, the rice is tender but still textured, and the beets are almost all dissolved ³.
   • Remove from heat and set aside.
6. In a large pan, pour in the remaining 1/2 cup of cider, bring to a boil and reduce for 2 min.
   • Turn down the heat to medium-low, and whisk in 1 Tbsp butter.
   • Continue reducing until a caramelized glaze has formed, being careful not to burn it.
   • Pour in a small bowl, set aside, and wipe the pan clean.
7. Thaw scallops, if needed, and pat dry.
   • Melt the remaining butter and 2 Tbsp of olive oil in the pan.
   • Add the scallops one-by-one, keeping track of the order in which you added them
   • Sear for 1 - 2 min per side, spooning the reserved glaze over the top until crisp ⁴.
   • Transfer to a side plate and repeat with all remaining scallops.
8. Place the risotto back on the stovetop over medium heat.
   • Pour in one ladleful of warm stock and stir until combined.
9. After the risotto has loosened, add a half ladle of stock and the Parmesan.
   • Stir well to combine and cook until the cheese melts.
   • Remove from heat and transfer to a serving platter.
   • Top with scallops and reserved fennel tops.
   • Drizzle with any remaining cider glaze and sprinkle with salt, pepper, and Parmesan as desired.

References & Notes

1. Original recipe: A Rising Tide
2. Risotto will keep in the fridge for up to 3 days and can be reheated with some stock.
3. Scallops are best enjoyed on the day they are made.