Cooking Instructions
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Step 1
Preheat the oven to 300 degrees F (150 degrees C).
Step 2
Wash and peel the
Beets (2)
. Finely grate 1 of them, and slice the other thinly with a mandolin.
Step 3
Zest the
Meyer Lemon (1)
and
Orange (1)
. Juice the lemon.
Step 4
Mince the
Garlic (2 cloves)
. Finely chop the
Yellow Onion (1)
and mince the
Fresh Chives (to taste)
.
Step 5
Grate the
Pecorino Romano Cheese (3/4 cup)
.
Step 6
Rinse and pat the
Scallops (6)
dry with a paper towel. Season with
Salt (to taste)
and
Ground Black Pepper (to taste)
and place in the fridge until ready to cook.
Step 7
Heat the
Chicken Broth (4 cups)
in a pot over low heat. Place a stainless steel baking rack on top of a baking sheet. Spray it with cooking spray.
Step 8
Toss the beets slices with
Olive Oil (1 tsp)
and a pinch of salt. Spread evenly on the baking rack and place into the oven to bake for about 20 minutes, or until the chips are cooked through and crispy.
Step 9
Melt the
Butter (3 Tbsp)
in a straight-sided pot over medium heat. Stir in the onions, garlic, and a pinch of salt. Cook for about 3 minutes, until the onions are soft and translucent.
Step 10
Add in the
Arborio Rice (1 cup)
. Cook for a few minutes, stirring often, until the rice is toasty.
Step 11
Immediately pour in the
Dry White Wine (1/2 cup)
and stir constantly until the wine is almost completely evaporated.
Step 12
Pour in ¼ cup of stock at a time into the risotto, stirring often. Allow each ladle of liquid to cook into the rice before adding more liquid.
Step 13
When you have about ½ cup of stock left, stir in 1/4 cup of grated beets and
Saffron Salt (to taste)
.
Step 14
Incorporate the remaining liquid. Stir in the grated cheese, lemon juice, lemon zest, and orange zest. Taste and adjust seasonings as needed.
Step 15
Pop a lid on the risotto and cut the heat off. Heat the
Grapeseed Oil (1 Tbsp)
in a heavy skillet over medium-high heat.
Step 16
Cook the scallops for 1-2 minutes per side. Don’t disturb them as they cook! This will ensure they develop a nice crust on each side
Step 17
To plate the dish, spread a cup of risotto on a plate, and top with 3 scallops. Garnish with fresh
Goat Cheese (1/2 cup)
,
Fresh Chives (to taste)
and beets chips.
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