This episode of Compliments of the Chef could be titled Compliments of The Chef & I as Chris Rains, chef/owner of The Chef & I at Hall on the Yard in Ivanhoe Village, demonstrates his recipe for Wild Mushroom Risotto with Pan-seared Sea Scallops.

Risotto is labor intensive, but Rains gives some useful tips on making the rice dish. And he shows how to beautifully sear the scallops.

Watch the video below and then give the recipe a try.

Pan Seared Scallops and Mushroom Risotto

(4 servings)

Risotto

2 tablespoons olive oil

2 cups mushrooms sliced

1 cup white wine

5 cups unseasoned chicken stock

1/4 cup diced onions

2 cups risotto

Salt and freshly ground black pepper, to taste

1 bay leaf

1 strip of lemon peel

1/2 cup heavy cream (room temperature )

4 tablespoons unsalted butter (cold)

Garnish

1 Orange for zesting

6 tablespoons finely grated parmesan

4 teaspoons capers

Scallops

12 large sea scallops seasoned with salt

3 tablespoons olive oil

Preparing the risotto:

In a small saucepan heat the chicken stock with the bay leaf and lemon peel until it boils then turn off the heat and set aside.

In a 4-quart sauce pot, heat the olive oil over medium heat until smoking hot then add mushrooms and cook until golden brown. Next add onions and stir in with the mushrooms until they become tender and translucent. Then add the uncooked rice to the onion and mushroom mixture and stir together until well mixed. Add the white wine and stir with the rice until the wine is reduced by half. Begin adding the hot chicken stock one cup at a time (it’s important to continually stir the risotto). Once the stock is nearly absorbed into the rice add one more cup of stock, repeat this process until all the stock has been added to the rice. From start to finish it will take 25-30 minutes of stirring and adding stock for the risotto to be cooked; you want the rice to be firm but also a creamy texture. Next add the cream, butter, salt and pepper, and fold into the rice. Set the risotto aside and sear the scallops.

For the Scallops:

In a large sauté pan heat the olive oil on high heat until smoking hot then add the scallops. Cook until golden brown on bottom then turn and brown the other side. About 2 minutes per side for cooking time.

Serving:

Divide the risotto on four plates and place 3 scallops on the risotto. Garnish with the parmesan and capers then finish with a bit of orange zest ( use micro plane for the orange).