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Ontario Peach Risotto with Zesty Lemon Scallops

"Impress guests with a summer-inspired peach risotto topped with perfectly seared lemon seasoned scallops. Pair this sweet and savoury recipe with an Ontario Riesling for the ultimate wow-factor." - Chef Mark Picone, Vineland, ON

6 servings

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Ingredients

 

4 cups chicken stock 1 L
2 tbsp extra virgin olive oil, divided 30 mL
3 shallots, peeled and finely chopped 3
1 bulb fennel, finely chopped 1
2 cups Carnaroli or Arborio rice 500 mL
1 lemon, juice and zest, divided 1
3 Ontario peaches, washed, peeled and cubed 3
4 tbsp butter, chilled 60 mL
1/2 cup grated Parmesan cheese 125 mL
salt and pepper to taste
18 scallops, large 18
Garnish:
Parmesan cheese, as desired
fresh Basil

Directions

In a small sauce pan over medium heat, bring chicken stock to a simmer. Meanwhile, in a medium sauce pan, over medium heat add 1 tbsp (15 mL) olive oil, shallots and fennel; cook until soft and onions are translucent, about 3 minutes (do not brown). Add rice and toast for 1 minute. Add two ladles of simmering stock to rice and cook; stirring constantly (be sure to keep a strong simmer). When stock is almost absorbed continue to add more, about 1 to 2 ladles at a time, letting the stock be absorbed again before adding more. Cook until rice is tender and creamy in texture, about 15 to 18 minutes (you may have remaining stock – that’s okay). When rice is cooked, remove from heat and add half the lemon zest, peaches, butter and parmesan; continuing to stir until butter is melted. Season with salt and pepper.

Meanwhile, with a clean paper towel pat the scallops dry and season with remaining lemon zest and salt and pepper to taste. Heat remaining oil in large frying pan over medium-high heat, add the scallops and sear until preferred doneness, about three minutes per side. Deglaze the pan with lemon juice, scraping any brown bits from the pan.

Divide risotto evenly amongst 6 bowls, top with 3 scallops and spoon sauce from pan over scallops. Garnish with parmesan cheese and freshly chopped basil.

Suggested wine paring: Riesling from the Niagara Peninsula.

Nutritional Info

PER SERVING: about 503 cal, 22 g protein, 17 g total fat (7 g sat fat), 70 g carb, 4 g fibre,
43 mg chol, 882 mg sodium.

%RDI: iron 6%, calcium 12%, vit A 10%, vit C 22%, vit B12 45%, folate 10%.

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