Fresh Nova Scotian scallops are seared to buttery golden-brown perfection and then paired with risotto, prepared cacio e pepe style, cooking in a house made parmigiana broth. Finished with shaved Brussels sprouts, green peppercorn, cured egg yolk and anchovy vinaigrette, this dish is melt-in-your-mouth good.
Courtesy of Chef Stephanie Ogilvie of Hop Scotch Dinner Club.
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ingredients
Cured Egg Yolks (if you’re making, or sub shaved Parmigiano)
Brussels Sprouts
Risotto
Anchovy Vinaigrette (can also buy any lemon-garlic vinaigrette)
Scallops
directions
Additional info: with all recipes, it is a guideline when it comes to seasoning. Taste as you go and adjust to your liking. Have fun with it!
For the cured egg yolks: mix salt and sugar together and pour half of the mixture into a small ceramic (non-reactive dish).
Separate yolks and gently place whole yolk on the salt sugar mix and slowly and gently pour the other half of this mix over top of the yolks to cover completely and wrap the container with plastic wrap or lid.
Allow to sit in the refrigerator and cure for 5-7 days.
Yolks should firm up enough that you can pull it out of the salt mix completely intact. They should appear shiny and jelly-like in appearance.
They are then dehydrated either in a dehydrator or in an oven at 200°F for 10-12hrs. Yolks should be completely dry and easy to shave, grate or microplane over dish.
For the Brussels sprouts: shave Brussels sprouts with a mandolin or sharp knife.
Set aside in a bowl and dress with lemon, olive oil, pepper, black lime and Parmigiano.
For the risotto: on the stove in a large pan, heat olive oil over medium and sauté onions and garlic until translucent, about 5 minutes.
Arborio rice is added into the pan and tossed until evenly coated in oil. Rice is left to toast in the pan for 1 minute.
Once toasted, white wine is poured in, and cooked for 30 seconds.
Then hot water/broth is slowly poured in while continuously stirring the rice. Repeat for a total of 15 minutes.
When rice is close to tender, finish it with butter and Parmigiano cheese.
Finally, add chives and green peppercorn.
For the anchovy vinaigrette: whisk juice of lemons and olive together. Add Parmigiano, finely chopped green peppercorns, garlic and chives then season to taste with extra salt and pepper.
Dress the Brussels sprouts with the dressing.
For the scallops: in a pan on the stove, melt butter and add seasoned scallops to sear until golden brown, about 2 minutes.
To assemble: the risotto is spooned into a bowl.
Seared scallops are placed on top.
Shaved Brussels sprouts that have been dressed in the anchovy vinaigrette are added, and the bowl is garnished with an additional drizzle of vinaigrette and grated cured egg yolk.