Vanilla Bean Scallops and Risotto
Visit the lovely Terrace Cafe at Greystone Gardens in Clarks Summit. The chef there prepares a delicious dish of Risotto and Scallops. The Terrace Cafe is a great place to relax and dine with friends and family.
- 1 cup arborio rice
- 3 cups chicken broth
- 1/2 white onion finely chopped
- 1/4 cup white wine
- salt/pepper to taste
Take olive oil heat up in sauce pot, add onions, cook for 2 mins. then add your rice. Just coat the rice and onions with the oil, glaze with white wine.and cook for 2-3 mins then slowly add your chicken broth. risotto will take 20 mins to cook keep stirring so it will not stick to bottom.
Vanilla Bean Cream
- 1 cup heavy cream
- 1 bean (split in half)
- 2 sea scallops
Let cream and vanilla come to a simmer add scallops and cook 3-5 min when scallops are done place aside. In saute pan put in champagne, let reduce. Whisk butter in then add teaspoon of poaching liquid to pan. Place risotto on plate topped with scallops and sauce. Garnish with fresh parsley.
(Executive Chef David Howe Jr.)