Porcini Dusted Sea Scallops With Farro Risotto, Spicy Bell Pepper Jus
Source: By Chef Ryan DePersio
Four sea scallops, enhanced with a dusting of porcini powder, top a risotto made from the barley-like grain called faro with spicy bell-pepper juice for extra flavor dimension.
Ingredients
Bell Pepper Jus:
4 red bell peppers, seeded and sliced
1 qt. chicken stock
Pinch red pepper flakes
3 tbsp. red wine vinegar
Farro Risotto:
1 onion, chopped
3 tbsp. canola oil
2 garlic cloves, chopped
1⁄2 cup dry white wine
2 cups toasted farro
1 qt. chicken stock
1⁄2 cup grated Parmigiano- Reggiano
2 tbsp. unsalted butter
Scallops:
16 large sea scallops
Salt and pepper, to taste
Porcini powder (see note)
4 tbsp. canola oil
Steps
1. Prepare Jus: Combine all ingredients in a saucepot; cover and bring to a boil. Reduce heat and simmer until the peppers are completely tender. Transfer mixture to a blender, season with salt, and blend until completely smooth. (If mixture is too thick, add a little water and blend again.)
2. Prepare Farro: In saucepan, sweat onion in oil over med.-low heat for 10 min. Add garlic; sauté 2 min. Add wine; reduce for 2 min. Stir in farro and stock; cover and bring to a boil. Simmer 15-20 min. Strain any liquid and return to saucepan; stir in Parmigiano-Reggiano and butter. Season with salt and pepper and set aside.
3. Prepare Scallops: Season with salt and pepper and dip tops of scallops into porcini dust. Add 2 tbsp. oil to each of two sauté pans. Carefully lay scallops in the pans, dusted- side down. Cook 2 min.; turn and cook 10 sec. longer.
4. For service, divide farro among four plates; place four scallops on top of farro on each dish. Spoon bell pepper jus around farro.
Note: Porcini powder is made from pulverized dried porcini mushrooms.