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Risotto
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Put the saffron in a small bowl. Cover with 3 tablespoons boiling water and let soak while you are cooking the risotto.
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In a large pot over medium heat, saute the onion and garlic in 2 ounces of butter until soft, but not colored. Add the rice and continue to cook for a few minutes until all the rice grains are coated in butter and beginning to color slightly.
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Add the wine to the rice and simmer gently, stirring from time to time, until the wine has been absorbed.
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Add the simmering broth, 3/4 of a cup at a time. Cook until the liquid has been absorbed before adding more broth, stirring frequently. {Take your time, this is the love part of the recipe}
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When all the stock has been absorbed, the rice should be tender, but not soft and soggy. Add the saffron liquid (drain from the threads), Parmesan cheese, 2 ounces butter, and salt and pepper to taste. Simmer 1 to 2 minutes until pipping hot and thoroughly mixed.
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Cover the pan tightly and let stand for 5 minutes off the heat. Give a good stir and serve immediately. Top with extra Parmesan cheese if desired.
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Beurre Blanc
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In a small saucepan over medium heat, simmer shallot and ginger in lime juice and 1/1 cup wine until liquid is reduced to about 2 tablespoons.
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Whisk in butter, 1 tablespoon at a time, adding each new piece before previous one has completely melted and occasionally lifting pan from heat to cool mixture. (Sauce must not get too hot or the sauce will separate.)
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Pour sauce through a fine sieve into a bowl (discard solids), then return to cleaned pan. Season with salt and pepper; keep warm while cooking scallops.
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Scallops
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Pat scallops dry with paper towels and season with salt and pepper.
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Heat oil in a 12-inch non-stick skillet over medium-high heat until oil is hot, but not smoking. Add scallops to pan and saute, turning once, until golden and just cooked through, about 4 to 5 minutes total.
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Deglaze pan with remaining 2 tablespoons wine and add the beurre blanc.
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Top scallops with beurre blanc and serve along side warm risotto.