Scallops with Spinach Risotto from Studio at Montage Laguna Beach Print
Written by Executive Chef Craig Strong   
Chef Craig StrongServes 4

INGREDIENTS
8 scallops
2 teaspoons olive oil

RISOTTO
1 onion finely diced
1 tablespoon butter
1 cup risotto rice
1 cup white wine
4 cups chicken stock
3 tablespoon parmesan
cheese
1 tablespoon butter
salt

SPINACH PUREE
2 cups spinach
4 quarts water
1 tablespoon salt

PORT WINE TRUFFLE SAUCE
1 bottle port wine
1 can truffle juice
1 quart cream

(Click "read more" for method.)

GARNISH
2 cups Chanterelle mushrooms
1 tablespoon butter
season with sea salt

FOR THE SCALLOPS
Pat scallops dry.  Heat oil in a sauté pan over medium heat.  Place scallops in the pan for 3 minutes per side.  Remove from heat.

FOR THE RISOTTO
Sauté onion in butter until tender.  Add rice and stir for 2 minutes.  Add wine continuing to stir until wine is reduced.  Add stock, 2 ounces at a time until all is incorporated.  Finish with butter parmesan and spinach puree.

FOR THE PUREE
Bring water and salt to a boil.  Cook spinach in boiling water for 20 seconds.  Cool in ice water bath.  Squeeze out excess water, and puree.

FOR THE SAUCE
Heat port in a sauce pan until reduced by half.  Add truffle juice, continuing to heat until reduced by half.  Add cream, continuing to heat and  reduce by half.  Use immersion blender to froth.

TO FINISH
Sautee  mushrooms in butter and season with salt.  Place risotto in center of plate.  Place scallops on top of risotto and drizzle with sauce.  Garnish with mushrooms.