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Pan Roasted Sea Scallops, Scallion-Farro Risotto, Shaved Fennel and Red Onion Salad w/ Grapefruit Vinaigrette
“This luncheon or light dinner menu is as healthful as it is delicious,” says Ryan DePersio, executive chef of Fascino in Montclair and the new Bar Cara in Bloomfield. “It’s also versatile. You can substitute red snapper or sea bass for the scallops, or Valencia or navel oranges for the grapefruit in the salad.”
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Pan Roasted Sea Scallops, Scallion-Farro Risotto, Shaved Fennel and Red Onion Salad with Grapefruit Vinaigrette
Ingredients:
Vinaigrette
1/2 cup grapefruit juice
1 tbs fresh lemon juice
1 tsp honey
1/2 tsp mustard
1 cup olive oil
1 shallot thinly sliced
Season with salt and pepper
Preparation: Place everything in a blender and purée until smooth and emulsified. Place in an airtight container and refrigerate until needed.
Ingredients:
Scallops
16 scallops
2 tbs canola oil
1 tbs unsalted butter
Salt and pepper
Toasted and finely ground fennel seed
Salad
2 heads fennel quartered and sliced thinly
1 red onion quartered and thinly sliced
1 grapefruit segmented (peel and pith removed)
4 leaves of basil, chiffonade (finely slivered)
Preparation:
1) Season the scallops with salt, pepper, and fennel seeds.
2) Heat a 12” non-stick skillet over med-high heat; add oil. When hot (just before smoking), add butter (which should foam if pan is hot).
3) Add scallops and let sear for about 3-4 minutes. Then carefully with a tongs turn scallops over and cook for 2 minutes more.
4) Toss salad with 1/4 cup vinaigrette. Serve scallops over farro (recipe below)
Tips
1. Use red snapper or black sea bass as substitute
2. You can also substitute valencia or navel oranges.
Ingredients:
Scallion-Farro Risotto
2 onions (diced small)
1 tbs. Garlic (chopped)
½ cup white wine
8 cups farro
1/2 cup sliced scallions
1/2 cup chicken stock
½ cup shredded Parmigiano Reggiano
1 teaspoon unsalted butter
Preparation:
1) Sweat onions and garlic 5 minutes at medium-low heat with 2 tbs. of canola oil.
2) Add farro and deglaze with white wine.
3) Cover farro with water or stock (chicken or vegetable). Cook for 10-15 minutes at medium-high heat, stirring occasionally.
4) When farro is tender, lay out on a sheet pan to cool.
5) In a Large sauté pan, sauté sliced scallions in oil and butter for 30 sec. Then add farro and chicken stock.
6) Cook until stock is almost gone, then add Parmigiano and butter and stir like you’re finishing a risotto. Season and serve.
