Wednesday, December 20, 2006
Bite with Belkys: Pan Roasted Scallops with a Cinnamon Orange Reduction and a Seafood Risotto from A Fish Called Avalon at the Avalon Hotel
So you've served a traditional ham and roasted way too many pot roasts for the holidays. Well, why not celebrate South Florida-style with a seafood dish that mixes fresh Florida flavors and holiday spices. Time to grab A Bite with Belkys.
THE CHEF: Joe Monteiro
THE RESTAURANT: A Fish Called Avalon at the Avalon Hotel
THE DISH: Pan Roasted Scallops with Cinnamon Orange Reduction served with Lobster Crawfish Risotto
1-1/2 cups orange juice
1 tsp. cloves
2 cinnamon sticks
1-1/2 tbsp. extra virgin olive oil
1/2 tsp. shallots
1/2 tsp. garlic
1 cup risotto
1 cup chicken stock
1/4 cup lobster meat
3/4 cup crawfish
1/4 cup tomatoes
1/8 cup corn
salt to taste
1 tbsp. chili powder
salt to taste
- Begin with the reduction by pouring into a pot the orange juice, cloves and cinnamon sticks.
- Bring this to a boil and reduce, then chill.
- Now move onto the risotto by pouring into a very hot pan the extra virgin olive oil, shallots, garlic, 1 cup of risotto and chicken stock.
- Stir this together and simmer until rice is cooked, usually about 45 minutes.
- Set this to the side. When the rice is cooked, into another saute pan add another tablespoon of extra virgin olive oil, the shallots, garlic, lobster meat, the crawfish, tomatoes, corn, the cooked risotto mixture, salt to taste and 1/2 cup of chicken stock.
- Now season the scallops with salt and chili powder, then, into a hot saute pan, add 1 tbsp. extra virgin olive oil, and cook the scallops for about 3-4 minutes.To plate the dish:
- Start with the risotto, then add the cinnamon orange reduction and the scallops. Chef Joe adds a drizzle of balsamic vinegar reduction and fried leeks.
Serving Suggestion: Pinot Blanc
FOR MORE INFORMATION:
A Fish Called Avalon at the Avalon Hotel
700 Ocean Drive
Miami Beach, FL