By Chef Jay
Easy Baked Risotto: Using an oven safe or cast-iron skillet, sauté half of a diced white onion with 3 to 4 tablespoons of diced garlic in olive oil until the onion is translucent. Add 1.5 cups of Arborio (Italian style rice) to onion mixture and stir until rice is lightly sautéed. Stir 4 cups of chicken or vegetable broth into rice mixture. Bake at 375° for 40 to 45 minutes. Remove from oven and stir in approximately a half cup of shredded parmesan cheese. Set aside for serving.
Grilled Asparagus: Place washed stalks on a baking tray on top of parchment paper. Lightly spray with olive oil and generously sprinkle with Everything Bagel seasoning. Put in oven the last 10 minutes that the risotto is baking.
Scallops in Brown Butter Lemon Sauce: About 15 minutes before risotto is completed, heat 2 to 3 tablespoons of olive oil on medium high heat in large skillet. Dry 16 medium-sized scallops then sprinkle with salt and pepper. Lower heat and add scallops. Cook 3 minutes each side. Remove scallops from skillet and set aside. In the same skillet, add 5 tablespoons of butter and brown then add juice from 3 lemons, 2 teaspoons of lemon zest, and 3 tablespoons of white wine. Cook until the sauce is reduced approximately in half.
Plate scallops over risotto and top with sauce and parsley for garnish and serve the asparagus on the side. Serves 4 people.
Enjoy with chilled Majuscule Rosé of Cab Franc!