Risotto & Scallops

FAMILY RECIPE: Roasted Garlic and Carrot Risotto with Caramelized Scallops
Ingredients:
2 cups Carnaroli or Arborio Rice
5 cups Vegetable Stock or Water
1 cup Parmesan Cheese
Sea Salt
1 tsp Chopped Rosemary
4 oz Chopped Onion
1 oz Chopped Garlic
4 oz Olive Oil
2 oz Parmesan
1 Lemon cut in half
2 oz Arugula

Carrot Puree
8 oz Carrot cut into one-inch cut
6 Garlic Cloves
4 oz Olive Oil
1 qt Water

Method of Preparation:
In a one-gallon pot start with olive oil then add the garlic when light brown, add the carrot and the water. Bring to a simmer and cook until soft. Remove the carrots and garlic and put them into a blender. Blend until smooth remove and place to the side.

Heat an 8qt Pot. Add olive oil then onion, garlic then put the rice in and stir until the rice is covered with the olive oil. Then add the 4 cups of Vegetable stock. Bring to a boil and put aside for 20 minutes.

When ready to serve to bring the 1 cup of water up to a boil add the rice and stir until tender than the carrot puree and parmesan. And last, add the rosemary. Salt and Pepper

Dry the scallops and season with salt. Drying them helps them get a nice brown color. I a very hot pan put the olive oil and then the scallops. Just brown each side.

To Plate in one bowl put risotto and place cold sour cream. For the child.

On a plate put risotto and the scallops on top. I like arugula with lemon salt and pepper.

Donut Holes & Scallops

CHILDREN’S RECIPE: Pineapple Coconut Donut Holes
Ingredients:
1½ cup Confectioners Sugar
2 tbsp Pineapple Juice
1-2 tbsp Milk
¾ cup Milk
¼ cup Pineapple Juice
¼ cup Orange Juice
1 Egg
2 cups Flour
1½ tbsp Baking Powder
½ cup Brown Sugar
2 tbsp Sugar
½ tsp Salt
Coconut Flakes, toasted; to garnish

Method of Preparation:
Mix confectioners sugar, pineapple juice and milk until glaze is the desired thickness, set aside. Whisk the milk, juice and egg in one bowl. In a separate bowl, mix the flour, baking powder, sugars and salt. Combine the two bowls into one and mix just until smooth. Don’t over mix, keep it lumpy. Let it rest for flour to hydrate.  Using a small ice cream scoop, drop small balls into a deep fryer or pot at 350F until golden brown on all sides. Remove from oil and let sit on a cooling rack. Toss the donut holes in the glaze and top with coconut flakes.

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FAMILY RECIPE: Seared Scallops with Spicy Pineapple Glaze and Forbidden Black Rice
Ingredients:
1 cup Dry Black Rice, cooked
1 tbsp Olive Oil
4 Large Scallops
2 tbsp Butter
1 Shallot, diced
1 clove Garlic, chopped
1 Jalapeno, seedless and sliced
2 cups Pineapple, diced
½ cup Rice Vinegar
¼ cup Pineapple Juice
2 tbsp Brown Sugar
1 tbsp Butter

Method of Preparation:
Start by cooking the black rice, as you normally cook rice. You may season water with lime and lemongrass for deeper flavor.  Dry scallops, salt one side and put in a hot pan; salt side down, then salt and pepper the top. Sear the scallops until brown. Once scallops are brown, flip, add butter, cook for 2 more minutes and remove from heat.  In large hot pan, sauté shallots, jalapeno, garlic and pineapple until soft. Add remaining ingredients to the hot pan and reduce until thick and syrup like. Finish with butter. Serve scallops over rice and top with glaze.

Soup & Scallops

CHILDREN’S RECIPE: Butternut Squash Soup with Croutons and Apples
Ingredients:
2 tbsp Olive Oil
1 cup Onions, diced
1 tbsp Ginger, sliced
3 cups Butternut Squash, diced
2 cups Milk or Heavy Cream
1 cup Water
1 Apple, diced; for garnish
Croutons for garnish

Method of Preparation:
Sauté onion and ginger in olive oil. Add squash and roast until squash is tender. Add cream and water simmer for 15-20 minutes until totally soft. Purée in blender until smooth. Place apples and croutons in bowl and pour soup over to serve.

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FAMILY RECIPE: Scallops with Butternut Squash Risotto
Ingredients:
3 tbsp Olive Oil
½ cup Onions, diced fine
2 cup Arborio Rice
1 cup White Wine
2 qts Chicken Stock
2 cups Butternut Squash Purée, from children’s recipe
3 tbsp Pumpkin Seeds, toasted; to garnish
2 tbsp Olive Oil
6 Scallop Salt to taste

Method of Preparation:
In a hot pan add 2 tbs of oil, lightly salt the scallops. When pan is hot, place scallops in pan. Cook until brown on one side, turn and continue cooking for 1-2 minutes.

To make risotto; sweat onion in olive oil until soft. Add rice and slightly toast. Add wine and simmer until dry. Gradually add stock while constantly stirring until rice is al dente. Finish by folding in the squash purée. Top with scallops and garnish with toasted pumpkin seeds.

Succotash & Soup

CHILDREN’S RECIPE: Sweet Corn Succotash

Ingredients:
1 small Red Onion, diced
2 tbsp Unsalted Butter
1 Potato, diced
2 cups Corn
1 cup Chicken Stock
2 Tomatoes, diced
1 Lemon, juice of
Salt, White Pepper to taste

Method of Preparation:
If you chose fresh corn shave the corn off 2 cobs. In 1 tablespoon of butter, sweat the onions for a few seconds until they are translucent, add potatoes. Once the potatoes start to get soft, add the corn and the remainder of the butter. Add the stock and simmer on low heat until every ingredient is tender. Add the tomato, warm gently, season to taste with a squeeze of lemon, salt, pepper. Serve the finished succotash in a soup bowl.

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FAMILY RECIPE: Diver Harvested Scallops and Corn and Coconut Soup
Ingredients:
3 cups Corn
1 oz Butter
½ cup Onion, diced
1 clove Garlic
1 sprig Thyme
1 cup Chicken or Vegetable Stock
1 cup Chardonnay
1 cup Heavy Cream
1 qt Coconut Milk, unsweetened
1 tbsp Olive Oil
4 Scallops
Salt, Pepper to taste

Method of Preparation:
If you chose fresh corn shave the corn off 8 cobs. The cob may be used in the vegetable stock for this soup. Sweat the corn, onion and garlic in a heavy bottomed pan in the olive oil and butter for three minutes without color. Add the thyme and stir for two minutes. Cover with a lid, reduce the heat and cook for 5 minutes stirring occasionally. Add the wine and bring to a boil, simmer for 5 minutes until the wine is reduced by half. Add the cream, coconut milk and stock, return to a boil. Reduce the heat and simmer for a further 20 to 25 minutes until the corn is tender.

Season both side of the scallops and sear in a hot non-stick pan for 2 minutes, until they start to get brown; flip & cook for an addition minute, the scallops should be a little undercooked so they can continue cooking in the soup. Put soup in blender, start blending slowly, as soup is hot. Season with salt and pepper. Place a scallop in the center of the soup bowl & pour the hot soup into the bowl.

Puree & Scallops

CHILDREN’S RECIPE: Baby Food
Ingredients:
Peas
Water/Breast Milk/Formula to taste; check with your doctor about water in your area
Mint Leaves, Parsley, Dill or Garlic Powder to taste; as baby’s palate develops

Method of Preparation:
Place peas in a steaming basket over boiling water. Cover pot and steam for 5-15 minutes; depending on the age of your baby, longer in the early stages of eating. Purée peas in a food processor or blender; using some of the steamed water until smooth. You may also add breast milk or formula to give it more of a creamy consistency. May be stored in refrigerator or freezer. Mint leaves, parsley, dill or garlic powder may be added as baby progresses.

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FAMILY RECIPE: Scallops over Bacon, Mushrooms, Rice, Peas & Mint
Ingredients:
1 tbsp Vegetable Oil
8 Sea Scallops, dried
Salt, White Pepper, to taste
1 tbsp Butter
2 sprigs Thyme
1 tsp Lemon, juice of
2 tbsp Vegetable Oil
1 cup Onion, julienned
½ cup Button Mushrooms, sliced and sautéed
½ cup Oyster Mushrooms, sliced and sautéed
2 cups Peas, blanched
2 tbsp Bacon Lardons, rendered
1 cup Rice, cooked
1 tbsp Mint Leaves, sliced
Salt, Pepper to taste
½ cup Pea Tendrils, to garnish; optional

Method of Preparation:
Over high heat, place a heavy bottom sauté pan and add the vegetable oil to it. Once the oil reaches smoke point, season the scallops with salt and white pepper and place the scallops seasoned side down into the oil. Return to smoke point, reduce heat and sear until golden brown. Add the butter, thyme and lemon juice. Lightly season the scallop again and then flip. Turn the heat off and let the scallops ride until desired doneness.

Sauté onions in oil over medium heat until translucent and tender. Next add the mushrooms, peas, and bacon. Sauté for 2 minutes and add the rice. Sauté until all ingredients are tender and finish with mint leaves and garnish with pea tendrils. Season to taste and serve immediately.