Delicious Creamy Scallops and Risotto ︳About the Dish with Chef Brooks

The crew said this one was one of their favorites. This Scallop Risotto was so rich and creamy. We felt fancy eating Scallops. It is one of those things most folks don't get to try much as kids, but why not. How can you not love traditional risotto and some scallops. All this inspired by our friend Matteo (Teo) Cassi, our Italian friend that is living here in Northwest Arkansas. He invited all of us over for some genuine hospitality. Check out what this artist and chef has done...www.teocassi.com.
Ingredients:
- 2 Cup Arborio Rice-rinsed
- 1 Yellow Onion-medium size
- 1 stick butter-unsalted-divided into quarters
- 1 Cup White Wine
- 8 Cups Chicken Stock
- 1 lb. 10/12 Scallops
- 1 Cup Kosher salt
- 1/8 Cup Black Pepper
- 1/8 Cup Granulated Garlic
- 1/8 Cup Dark Chili Powder
- 1/8 Cup Smoked Paprika
- 1 Orange Bell Pepper-diced
- 1 Cup Baby Bella Mushrooms-diced
- 1 Yellow Onion-diced
- 1 Asparagus Bundle-chopped-top 4 inches
- 1 Cup Sundried Tomatoes
- 1 Cup Parmesan Cheese-grated
- 2 Cup Hiland Dairy Heavy Whipping Cream
- 2 Tbsp of Fresh Parsley
Directions:
First, make the rice: In a nonstick skillet, on medium heat quarter stick of butter. Add diced onions and saute for one minute. Add arborio rice, and toss with a spatula to toast. About 1 1/2 minutes. Add white wine. Once the rice has soaked up the white wine, add 2 cups of chicken stock. Bring to a boil until the rise has soaked up all of the stock, and add two more cups of chicken stock. Repeat until chicken stock is gone. Remove rice place it on a small sheet tray and allow to cool.
In a small bowl combine salt pepper garlic chili powder and paprika. Mix thoroughly. Set aside. Make sure scallops are dry by placing them on a paper towel and placing a paper towel on top to gently pat them dry. Do not smush.
Place a large cast iron skillet over medium heat. Add a quarter stick of butter. While the butter is melting season all sides of your scallops. Working in batches place the scallops flat side down in the brown butter on half of the skillet. Sauteed for 2 minutes. Flip the scallops into the unused half of the cast iron skillet and saute for two minutes. Remove to a paper towel and repeat until scallops are cooked.
The final step is to place a nonstick skillet over medium heat. Melt 1/4 stick of butter. Saute the bell Peppers mushrooms onions asparagus until soft. About two to 2 1/2 minutes. Add sun dried tomatoes and the cooked arborio rice. Add heavy whipping cream One Cup at a time until rice is loosened and vegetables are combined. Use the other cup sparingly and only if needed. Mix in parmesan cheese. Serve with lemon zest.