Author Notes
This is a delicious dish that was developed for one of our new Driftwood Restaurant Concepts in Cleveland OH - Sanctuary : The Restaurant & Wine Bar! —Sanctuary Restaurant & Wine Bar
Ingredients
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8.5 ounces
Vegetable Stock
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6 ounces
Risotto Base
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2 pinches
Kosher Salt
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1.5 ounces
Golden Beets (Diced)
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1.5 ounces
Butternut Squash
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1 ounce
Caramelized Apples
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2 teaspoons
Goat Cheese
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7 ounces
U10 Sea Scallops
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2 tablespoons
Blended Oil
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1 tablespoon
Brown Butter
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3 pieces
Beet Chips (3 Per Scallop)
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2 teaspoons
Fried Sage (Per Scallop)
Directions
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Pour 8 oz. of stock into saucepan on medium heat. Add risotto, heat through.
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Stir in veg stock
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Add beets, butternut squash, carmelized onion and goat cheese.
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Make final adjustment to risotto with stock then plate into risotto bowl.
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Sear scallops on one side over medium high heat until golden brown.
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Rest scallops on risotto and garnish with sage and brown butter
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