Bacon Wrapped Scallops & Charred Broccoli and Miso Risotto
Prep Time
Cooking Mode
6 cups Compliments Vegetable Broth
¼ cup White Miso Paste
8 cups Small 1” (2.5 cm) Broccoli Florets
¼ cup Compliments Olive Oil, divided
¼ tsp Salt
¼ tsp Pepper
2 boxes (18 pieces) Panache Bacon Wrapped Scallops
½ cup Finely Diced Onion
1 tbsp Finley Minced Garlic
2 cups Arborio Rice
½ cup White Wine
1 ½ cups Finely Grated Parmesan Cheese, divided
2 tbsp Compliments Unsalted Butter
6 cups Compliments Vegetable Broth
¼ cup White Miso Paste
8 cups Small 1” (2.5 cm) Broccoli Florets
¼ cup Compliments Olive Oil, divided
¼ tsp Salt
¼ tsp Pepper
2 boxes (18 pieces) Panache Bacon Wrapped Scallops
½ cup Finely Diced Onion
1 tbsp Finley Minced Garlic
2 cups Arborio Rice
½ cup White Wine
1 ½ cups Finely Grated Parmesan Cheese, divided
2 tbsp Compliments Unsalted Butter
Directions
1Pre-heat your oven to 450°F (220°C) with convection and line two baking trays with parchment paper. Combine the vegetable broth and miso paste in a saucepan over medium high heat. Whisk until dissolved and bring to a simmer. Reduce the heat to low and keep warm.
2Toss the broccoli florets with 2 tbsp (30 ml) of olive oil and season lightly with salt and pepper. Spread into an even single layer on the prepared baking tray. Roast for 10 mins, turn/stir broccoli florets and roast another 10 mins, until tender, golden and lightly charred. Cook the Panache Bacon Wrapped Scallops, at the same time as the broccoli, according to package directions.
3Meanwhile, heat remaining 2 tbsp (30 ml) olive oil in a large saucepan over medium heat. Add the onion, sautéing until softened without caramelizing, approx. 5 mins. Season lightly, add the garlic and sauté until fragrant, approx. 30 secs. Add the arborio rice, stirring to coat the grains in the oil. Deglaze with the wine, simmering gently until wine has almost completely reduced, approx. 2 mins.
4Add 1/3rd of the hot miso broth to the rice. Gently simmer, stirring often until miso broth has almost completely been absorbed, approx. 5 mins. Repeat the process a second time. Add the final 1/3rd of the miso broth, bring to a gentle simmer stirring often, simmering for approx. 10 mins. Rice should be fully cooked, and risotto should still be liquid, not thick and stiff. Stir in the butter, 1 Cup (250 ml) of the finely grated parmesan cheese, the charred broccoli and season with remaining salt and pepper.
5Divide the charred broccoli and miso risotto evenly between serving bowls, approx. ¾ cup (180 ml) each. Remove the wooden skewers from the cooked Panache Bacon Wrapped Scallops. Top each bowl of risotto with 2-3 of the cooked scallops and 1 tbsp (15 ml) of finely grated parmesan cheese. Serve.
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Personal Note
Personal Note
