Sep 7, 2012 3:00 PM
TUCSON - Today on News 4 Cooks at Noon, Chef Erik Savin from PY Steakhouse at Casino del Sol stopped by to make:
Seared Diver Scallops with English Pea Risotto and Corn Saffron Sauce
5 U-10 Dry pack diver scallops
½ cup English peas risotto (see recipe below)
2 oz. corn saffron sauce (see recipe below)
Crispy fried parsnip
English Pea Risotto
Yellow onion sm dice
Shallot sm dice
Parmesan cheese grated
Chicken stock (broth)
Shucked fresh English peas
In a med sauce pot, bring the chicken broth to a boil. Reduce to a simmer and move to a back burner. In a separate pot, sweat the onion and shallots in oil until soft and translucent. Do not brown this mixture at all. Add the rice and stir for a minute to toast the rice. Ladle chicken stock in to the rice a little at a time, while constantly stirring. Do this repeatedly, over medium heat, until the rice begins to break down and becomes al dente. At this point. Mix in the butter, cheese and peas. The mixture should be thick and creamy, yet the rice should be slightly more than al dente. Keep to the side
Saffron corn cream sauce
2 ears corn (kernels cut off cob and cobs reserved)
¼ C rough cut shallots
2 T blended oil
1 t saffron
1 C white wine
1 qt cream
Salt and pepper to taste
1 In a med sauce pan, sweat the shallots and corn kernels. Add the saffron and cobs. Stir. Add the white wine. Reduce by 2/3. Add the cream, salt and pepper. Bring to a boil. Reduce to a simmer. Simmer for 10 min. over low heat.
2 Place the sauce in a blender. Puree on low speed. Then gradually increase the speed until it is at high.
3 Strain through a fine china cap. Serve immediately or cool and serve for up to 5 days.
Season the scallops with sea salt and fresh ground white pepper. In a medium sauté pan, heat oil over high heat. Place scallops in the pan making sure they are not touching each other. Peek under a scallop to see how much it has seared. Once they are golden to lightly browned, flip them over. At this point, you can turn the heat down and finish them in the pan, or put the pan in a 400 degree oven for 5 minutes. Either way, they should be cooked to medium temperature. In a large bowl or plate, place a spoonful of risotto in the center. Arrange the scallops around the risotto. Ladle the corn sauce around the risotto and scallops. Top with crispy parsnips, and sprinkle with dehydrated corn and chives.