“Reezy Peezy”
1 tbsp. blended oil
1 cup of Anson mills Carolina Gold heirloom rice
2 tbsp. minced shallots
1 clove of garlic, back sliced
1 tsp. of kosher salt
1 tsp. of freshly picked thyme leaves
2 tbsp. white wine
2.5 to 3 C hot mushroom stock or vegetable stock
1 to 3 tbsp. heavy cream
1 tbsp. butter
1 to 2 tbsp. Parmesan cheese
1 to 2 tbsp. of lemon juice
Truffle oil to taste
1 tbsp. mint chiffonade
Garnish for the reezy:
1 C English peas, blanched and shocked in ice bath
1 C Sea Island red peas, soaked overnight and cooked in mushroom stock until tender
1 C morel mushrooms, split, washed, and pan seared until golden on edges
.5 to 1 cup ramps, cleaned and blanched, sliced on the bias
.5 C of guanciale rendered until crispy, similar to a bacon lardon
1 C pea tendrils for garnish
Method:
In a heavy bottom rondo, heat the blended oil over medium heat. Next add the rice and toast lightly for about 1 to 2 minutes. Then add the shallots, garlic, and 1 tsp. of salt. Stir allowing the garlic and shallots to sweat. Next add the wine and stir until the wine is absorbed. Begin adding the hot mushroom stock in thirds, stirring with a wooden spoon as often as possible. Once the stock has been absorbed add the next portion of stock. When you are on the last third, only add ½ of it along with the rest of the garnish and heavy cream. Continue to stir, checking the rice for doneness. You want the rice to still have a little bite to it, so add the last part of the stock slowly checking the rice to make sure it does not over cook. When you have it just the way you want it, add the butter, Parmesan, lemon juice, truffle oil, and the mint.
Check seasoning and serve immediately.
Pea Puree:
1.5 Cups of blanched and shocked English Peas
2 C pea tendrils
1 C spinach leaves
.5 C mint leaves
1-cup vegetable stock
Salt to taste
Method:
Blanch the pea tendrils, spinach leaves and mint quickly in boiling, salted water and shock immediately in an ice bath. Next transfer to a blender and add the blanched peas. Take some of the ice from the ice bath and add to the blender. The ice will help to keep the mixing friction down, allowing the green to remain bright. Puree, adding just enough vegetable stock to get the blender moving. Once the puree is smooth season with salt to taste. When you are ready to serve heat the sauce quickly and for only a short period of time. This will allow the sauce to remain green as long as possible. Serve 2 oz. of sauce under the reezy peezy.
Cast Iron Seared Sea Scallops:
4 ea. u/10 dry Sea Scallops
2 tbsp. of blended oil, just enough to cover the bottom of the pan
1 tsp. of butter
1 tsp. of fresh lemon juice
Pinch of thyme leaves
Salt and White pepper for seasoning
Method:
Heat the Cast Iron pan over high heat. Add the blended oil, once the oil starts to reach the smoke point, dry tops of the scallops with a paper towel and season with salt and pepper. Add the seasoned side of the scallop down to the pan. Once the pan returns to smoke point again reduce the heat to medium. Pay attention to how fast the scallops are caramelizing, not all scallops are equal and the heat must be adjusted accordingly. You are looking for an even golden brown sear. Once you have achieved the sear, lightly season the other side of the scallop with salt and flip. Add the butter, lemon juice, and thyme to the pan and turn off the heat. Baste the scallops with the juices in the pan. Allow the scallops to carry in the pan to desired temperature and serve