Fall

Scallops & Beet Risotto - Chris Hodgson Style

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

  • Makes 10 scallops
Ingredients
  • 8.5 ounces Vegetable Stock
  • 6 ounces Risotto Base
  • 2 pinches Kosher Salt
  • 1.5 ounces Golden Beets (Diced)
  • 1.5 ounces Butternut Squash
  • 1 ounce Caramelized Apples
  • 2 teaspoons Goat Cheese
  • 7 ounces U10 Sea Scallops
  • 2 tablespoons Blended Oil
  • 1 tablespoon Brown Butter
  • 3 pieces Beet Chips (3 Per Scallop)
  • 2 teaspoons Fried Sage (Per Scallop)
In This Recipe
Directions
  1. Pour 8 oz. of stock into saucepan on medium heat. Add risotto, heat through.
  2. Stir in veg stock
  3. Add beets, butternut squash, carmelized onion and goat cheese.
  4. Make final adjustment to risotto with stock then plate into risotto bowl.
  5. Sear scallops on one side over medium high heat until golden brown.
  6. Rest scallops on risotto and garnish with sage and brown butter

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