Cauliflower and Apple Wood Smoked Bacon Risotto with Pan Roasted Scallops

Recipes
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Planning on staying in for New Year’s Eve this year? Chef Patrick Williams from Pierpont’s at Union Station showed us how to make a delicious meal to help you and your honey ring in the New Year. See his recipes below.

Cauliflower and Apple Wood Smoked Bacon Risotto:

Ingredients:

  • 1 C Vegetable Broth
  • 4 Strips Apple wood Smoked Bacon, Finely chopped
  • 1 Small yellow onion, Finely chopped
  • 1 C Arborio Rice, Superfino
  • 1/2 C White wine
  • 3/4 C Cauliflower Florettes, cut to 1/2″ pieces
  • Kosher Salt and Fresh Ground Black Pepper, to taste
  • 2 Sprigs Fresh Tarragon, removed from stem, roughly chopped
  • 1T Whole unsalted Butter

Preparations:

1. Heat the vegetable broth to a simmer. This may be done in a cup in the microwave.
2. In a 4 qt. sauce pan over medium-low heat begin rendering the bacon.
3. When bacon is fully rendered and golden brown add the finely chopped onion and stir occasionally until the onion is translucent.
4. Turn the heat to high. Add the rice and saute with the onion, stirring constantly, for about a minute.
5. Add the white wine and cook to reduce by half.
6. Add the cauliflower and cook for another 30 seconds.
7. Begin adding vegetable stock, just enough at any given time to cover the rice. Stir constantly and stock frequently, but in small amounts. Make sure while stirring that you are touching the bottom of the pan and getting into the corners to avoid scorching.
8. When all the stock is added the rice grains should be whole with a tiny fleck of white at the center. The liquid should be thick with starch.
9. Remove the pot of risotto from the heat and add your Parmigiano, butter, and tarragon.
10. Taste and adjust seasoning then serve immediately.

Pan Roasted Scallops

Ingredients:

  • 8 Each Jumbo Dry Packed Scallops
  • Kosher Salt and Freshly Ground Black Pepper, to taste
  • Canola oil

Preparations:

1. Heat a large skillet over high heat. When the skillet is hot add the oil. There should be enough oil to coat the bottom of the pan liberally.

2. While the oil is heating, pat the scallops dry with a paper towel, then season with salt and pepper.

3. When the oil begins to ripple in the pan it is ready to sear.

4. Add the scallops carefully to the pan. Give each one a gentle nudge with a spatula a few seconds after putting them in the pan to make sure they are not sticking.

5. When the bottom edges of the scallops have a line of golden brown they are ready to gently flip.

6. Once flipped they need to cook only for about another 1 1/2 to 2 minutes then they are ready to serve.

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