Wednesday, January 19, 2011
Bite with Belkys: Diver Scallops and Saffron Risotto from La Rivera (inside Sofitel Miami)
A fancy restaurant dish can be easy to make and take little time. To prove it, a South Florida chef prepares his favorite risotto. Time to grab a Bite with Belkys.
The Chef: Pierre Sudre
The Restaurant: La Rivera (inside Sofitel Miami)
The Dish: Diver Scallops and Saffron Risotto
extra virgin olive oil
1 shallot, thin sliced
1 sprig of fresh thyme
1 bay leaf
1 cup of arborio rice
1/2 cup of white wine
2-3 cups of water
1/2 cup of heavy cream
salt, to taste
white pepper, to taste
3;4 Tbs of parmesan cheese, shredded
1/3 cup of chives, chopped
3 large U 10 diver sea scallops
3 Tbs. all purpose flour, to coat the scallops
1 Tbs. of butter
Method of Preparation:
-Begin by pouring a little extra virgin olive oil in a deep pot. Then, add shallots, thyme, bay leaf and arborio rice. Make sure to continuously stir the mixture.
-Next, add a dash of white wine and let the soup simmer.
-Then, add water and keep repeating the process until the rice cooks through.
-Remove the thyme and bay leaf and pour in heavy cream, salt and white pepper. Let this reduce.
-Lastly, add shredded parmesan cheese and chives.
-Now, for the dicer scallops. First, remove the nerve. Then, season with all purpose floor, salt and white pepper.
-Then, in a non stick skillet, add a dash of extra virgin oil and melt some butter. Sauté the scallops at this point.
At the restaurant they start by coating the plate with a balsamic glaze. Then, they scoop on the risotto onto the plate, add snow peas and place the scallops over the top. You can finish with a drizzle of extra virgin olive oil and garnish with micro herbs.
Serving Suggestion: Sancerre Serves: 1
FOR MORE INFORMATION:
La Rivera (inside Sofitel Miami)
5800 Blue Lagoon Drive
Miami, FL 33126