Seared Scallops and Porcini Mushroom Risotto with Alsace Sylvaner
- 1 cup dried porcini mushrooms
- 3 1/2 cups of boiling water
- 3 1/2 cups of vegetable broth
- 1 shallot, finely chopped
- 1 garlic clove
- 6 tbsp unsalted butter
- 1 1/2 cup of Arborio rice
- 3/4 cup of dry white wine
- 1 tbsp lemon zest
- 1/2 cup of frozen peas
- 1 tsp fresh thyme leaves, chopped
- 1/2 cup freshly grated Parmesan cheese
- 1 lb. sea scallops
- 1 tbsp olive oil
- Black pepper
1. Place porcini mushrooms in a large mixing bowl. Pour boiling water over mushrooms and soak until softened, about 20 minutes. Strain the liquid into a large pot. Chop mushrooms and set aside.
2. Add the vegetable broth to the same pot containing the mushroom liquid and set over medium-high heat.
3. Melt 3 tablespoons butter in a large sauce pan (or risotto pan) set over medium heat. Add the chopped shallot and cook for 3 minutes, stirring frequently. Add the garlic, thyme, and porcini mushrooms and cook for 2 minutes.
4. Stir in the Arborio rice and cook for 2 minutes. Add the white wine and give it a stir. Cook until the wine is fully absorbed.
5. Add the broth to the pan one ladle at a time, making sure to stir the risotto frequently. When the broth has been absorbed, add another. Continue with the remaining broth and cook risotto until it's tender. Once cooked, stir in peas.
6. Mix the lemon zest and most of the Parmesan into the risotto.
7. Dry the sea scallops with paper towels. Season with salt and pepper.
8. In a large skillet, heat the olive oil and butter on high heat. Once it begins to smoke, add the scallops and cook for approximately 3 minutes, or until it has browned on one side. Using tongs, flip the scallops and cook for an additional 1 to 2 minutes, depending on the size of the scallops.
9. Divide risotto into bowls. Top with scallops and garnish with more chopped parsley and lemon zest.
Recipe By: A Thought for Food
Wine Pairing - Other Alsace Varieties
Muscat d'Alsace: Aromatic and expressive, Alsace Muscat is different from the sweet Muscat from the south of France and the Mediterranean, and the Moscatos of Italy because of its dry character. It is best enjoyed young.
Sylvaner: A fresh, light wine with delicate flavors. Refreshing, lively and easy drinking as an apéritif or with light dishes.
Pinot Noir: Pinot Noir is the only Alsace variety used for producing red or rosé wines, particularly Crémant d’Alsace Rosé. Delicate cherry character with a vibrant freshness, they can be aged in oak barrels for structure and complexity.