Executive chef Kevin Nicholls at Newport Grill shares his recipe for pan seared scallops and butternut squash risotto. Newport Grill is one of several eateries in the area hosting Restaurant Week, Jan. 16-24.
Recipe and prep instructions:
For the Risotto:
- 1 box Arborio Rice
- 1 White Onion, small dice
- 2 cups White Wine
- 8 cups Chicken Stock
- pinch Salt
For the Vegetables:
- 1 Butternut Squash, small dice
- 1 White Onion, small dice
- 3 stalks Celery, small dice
- 1 Carrot, peeled and small dice
- 2 knobs Butter
- 1 sprig fresh Thyme
- to taste Salt and Pepper
For the Scallops and to finish,
- pinch Garlic
- pinch Shallot
- as needed Risotto
- ¼ cup Cream
- ¼ cup Chicken Stock
- knob Butter
- as needed Vegetables
- to taste Salt and Pepper
- as needed Chopped Chives
- as needed Scallops, fresh never frozen
For the Risotto:
- Sweat the onion until translucent in a large pan.
- Add the rice and toast in the pan with the onion for 2 minutes.
- Deglaze the rice with the white wine and reduce it almost completely gone.
- Add chicken stock one cup at a time, continuously stirring the entire time until desired doneness is achieved with the rice.
- Add the salt to finish. Hold until ready to serve.
For the Vegetables:
- Stew all of the vegetables, butter, and thyme together until the desired doneness is achieved.
- Season with the salt and pepper accordingly.
- Hold until ready to serve.
For the Scallops and to finish:
1. Sweat the garlic and shallot.
2. Add the risotto and chicken stock.
3. Stir and cook over medium heat until chicken stock is almost gone.
4. Add the cream and vegetables.
5. Cook until the desired thickness is achieved.
6. Turn off the heat and finish with the butter.
7. Meanwhile season then sear and cook the scallops on high heat with a little salad oil to desired doneness.
8. Plate the scallops with the risotto however you would like.
