Pan Seared Scallops with Mussel Risotto

Filming the pilot for Cooking with Poseidon continues to get closer to reality. We have a shoot scheduled at Santa Cruz Island for July 31st thru August 2nd. The format/script has not been completed yet, but I'm fairly certain we will be cooking fish so decided I better start practicing a few seafood recipes. This one has definite possibilities:

Pan-Seared Scallops with Mussel-Saffron Risotto and Chive Oil

Start by making a mussel broth to use in cooking the risotto. Heat olive oil in a pot and add the mussels. When the mussels open add diced leek, diced carrot, diced onion, diced celery, fresh thyme and a couple of bay leaves. Fill the pot with about 6 cups of water and simmer for 20 minutes. Strain the broth. Remove the meat from the mussels and set aside. If the mussels are large you might want to cut them into small pieces. Reserve a few whole for garnish.

Next make the risotto. Dice an onion and cook in olive oil, with a pinch of saffron until soft. Add arborio rice and cook until it starts to turn golden brown. Stir in white wine and keep stirring until the wine is absorbed. Add the mussel broth, one cup a time, stirring until absorbed after each addition, until the risotto is tender. Remove from the heat, add butter and stir in mussel meat.

Heat olive oil in a saute pan until hot. Season the scallops with salt and pepper. Working with 4 or 5 scallops at a time, place in the pan and sear until deep golden, about 3 or 4 minutes. Turn and cook for another 3 minutes.

Place a serving of the risotto in the center of a plate, arrange the scallops against the risotto, and drizzle the chive oil (recipe below) around the edge of the plate. Garnish with scallions.

And here you go--

Next time I will try to find larger scallops. The mussels were bigger than scallops!

To make the chive oil, cut chives into small pieces and put them in a blender with olive oil. Blend until smooth and bright green. Push the mixture through a fine mesh strainer.