Pan Seared Pistachio Encrusted Scallops over Papaya and Tangerine Risotto with a Triple Pepper Sprout Hash

  1. In a flat-bottomed saute pan, add the oil and heat.
  2. Roll outer edges of the scallops in the crushed pistachios.
  3. Sear in a hot pan for 1 minute (will give you a medium rare temperature).
  4. Season with salt and pepper, to taste.
  5. Spoon the risotto onto 2 plates.
  6. Top with the scallops and then the hash.
  7. Serve immediately.
  8. 2 cups vegetable stock
  9. 1 cup heavy cream
  10. 2 tablespoons butter
  11. 1/3 cup diced onion
  12. 1 cup arborio rice
  13. Pinch diced garlic
  14. 1 papaya, peeled and diced
  15. 2 tangerines, peeled and diced
  16. Salt and freshly ground black pepper
  17. Begin by heating the vegetable stock and the cream in a medium size pan, and bring to a boil.
  18. In a heavy-bottomed medium saucepan, melt the butter then add the onion.
  19. Begin to sweat the onions and add the rice to the pot, stirring constantly to avoid sticking.
  20. Add the garlic and sweat.
  21. In 4-ounce increments, add the liquid to the rice, stirring constantly to avoid sticking until the liquid is absorbed.
  22. Repeat this process until the rice is "al-dente".
  23. Add the diced papaya and tangerine.
  24. Season it with the salt and pepper, to taste.
  25. The risotto should be firm and creamy.
  26. 1 tablespoon oil
  27. 1 each red, yellow, and green pepper, cored, seeded, and julienned
  28. Salt and freshly ground black pepper
  29. 1/4 cup alfalfa sprouts
  30. In a large skillet, add the oil and saute the peppers.
  31. Season with salt and pepper, to taste.
  32. Remove from pan, and toss with sprouts.
  33. Serve.

olive oil, pistachios, salt, follows, pepper

Taken from www.foodnetwork.com/recipes/pan-seared-pistachio-encrusted-scallops-papaya-tangerine-risotto-triple-pepper-sprout-hash-recipe.html (may not work)

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