Pan Seared Scallops with Watercress & Pea Risotto
This post is in partnership with Yalumba Y Series Viognier and Chef’s Vault.
As an occasional-just want to check out for the night- type of wine drinker, I do get joy from reaching for quality and sustainable varieties. Yalumba is the oldest family-owned winery in Australia and was established in 1849. So what does that mean for you? Well you can enjoy wine, like I am, from the pioneers of the Viognier varietal. I smile when I see this word because I’m not ashamed to admit that at first I couldn’t pronounce it properly. But let’s give you a hand, it's vee-on-yay!
Let's say you've had “one of those work-from-home days” and want to slip into a mindful and relaxed state to wash away the day; make sometime easy and special for yourself or a special someone :)
I’d be happy to help with this Pan Seared Scallops with Watercress & Pea Risotto recipe. These all-natural scallops from Chef’s Vault are high-quality and wild harvested in a sustainable method. They are sourced from the cold, pristine North Atlantic ocean surrounding the island of Newfoundland. After being wild caught, they are manually processed in their own shell before being individually quick-frozen to preserve freshness.
What I love about cooking with wine (besides the fact that I can take a few sips along the way), is that it can elevate many dishes. With its fruit driven tasting notes like tangerine, hints of honeysuckle (omg I love this word) peach and mango; Yalumba Y Series Viognier is a wise choice. It also has a medium body and a slightly oily character which add weight to the wine.
Cue that smooth jazz playlist and take a slow and meditative approach to making this recipe. I trust you’ll find the combination of Chef’s Vault Canadian sourced scallops and Yalumba Y Series Viognier a winning one. Take advantage of this Chef’s Vault 20% off coupon to get you started!
Please enjoy responsibly.
Pan Seared Scallops
Serves: 4
Prep Time: 5 mins
Cook Time: 12 mins
Ingredients
8 -12 Sea Scallops
⅓ cup Yalumba Y Series Viognier White Wine
2 tbsp Olive Oil
1 tbsp Butter
1 tsp Shallots or Red Onions, minced
1 ½ tsp Garlic, minced
1 tsp Kosher Salt
1 tsp Black Pepper
Directions
Pat the scallops dry with a paper towel and season with salt and pepper.
Heat butter in a nonstick sauce pan or skillet at medium-high heat. Sauté shallots/red onions until slightly golden; about 3-4 minutes. Add garlic and sauté for 1 minute.
Slowly add the Yalumba Y Series Viognier White Wine and allow it to simmer and reduce, about 2- 3 minutes.
In a large sauté pan heat the olive oil, and add the scallops. Sear on each side until golden brown; approximately 2 minutes. Remove scallops from heat and place on a plate.
Gently pour the reduced wine sauce over the scallops and allow to rest.
Watercress & Pea Risotto
Serves: 3- 4
Prep Time: 10 mins
Cook Time: 30 mins
Ingredients
1 ½ cup Arborio Rice
¼ cup grated Parmesan
4 cups Vegetable or Chicken Stock
1 cup Yalumba Y Series Viognier White Wine
2 tbsp Olive Oil
4 Garlic cloves, minced
5 oz Peas, fresh or frozen
1 ½ tbsp Butter
1 cup Watercress
½ cup Dill
2 tsp Salt
2 tsp Black Pepper
Directions
In a medium to large pot or saucepan, bring the stock to a simmer then allow to stay warm at low heat.
Heat another pot over medium heat. Add the oil, stir in garlic, add some salt and pepper. Add the risotto rice. Stir and allow the rice to toast for 3 -5 minutes. Stir in the Yalumba Y Series Viognier White Wine.
Once the wine is absorbed, add one cup of warm stock and stir continuously until stock is absorbed. Repeat this process using 1 cup of warm stock at a time; until rice is cooked and creamy; about 25-30 minutes. Add the peas after the last cup of warm stock is used. Rice should be well hydrated, not dry or mushy.
Stir in butter and parmesan until melted. Add more salt or pepper to meet desired taste.
Plate and serve with fresh watercress, dill and seared scallops.