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Table of Contents' Pan-seared Diver Scallops with Risotto and Braised Oxtail |
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| Category: | Main Dishes |
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| # of Servings: | Serves 4 |
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| Submitted by: | |
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| Description: |
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| Ingredients: | Scallops:
12 large diver or other high-quality sea scallops 1 tablespoon canola oil salt to taste pepper to taste Risotto: 2 tablespoons canola oil 1 shallot, peeled and minced 2 cloves garlic, peeled and minced 2 cups Arborio or Carnaroli rice 3/4 cup white wine 6 cups chicken stock, divided 1 teaspoon fresh thyme, minced 3/4 cup Parmesan cheese, grated 2 tablespoons butter salt pepper Oxtail: 1 whole oxtail, cut into thirds cooking oil 4 cups red wine 1 onion, chopped 1 carrot, chopped 2 stalks celery, chopped 6 cups beef stock salt pepper Garnish 2 parsnips canola oil |
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| Preparation: | Preheat oven to 400 degrees. Temper a sauté pan until near smoking hot, then carefully add oil. Salt and pepper the scallops, then place in pan. Transfer pan to preheated oven and finish cooking, 5 to 8 minutes. Cook garlic and shallots in oil over low heat in sauce pan covered with foil or parchment paper and lid. Add rice to pan and lightly toast. Add wine and two cups of stock. Cook slowly over medium heat and stir occasionally while adding remainder of stock in a slow continuous stream. Cook until rice is at desired texture, about 20 minutes. Finish with thyme, cheese, butter, salt, and pepper.
Preheat oven to 375 degrees. Brown oxtail in oil in large oven-proof pot on stove. Add remaining ingredients; cover and simmer. Finish in oven until falling off the bones (about 4 hours) turning occasionally. Cool to room temperature; pick off meat and reserve with braising liquid. |
 Photo by Terry Brennan | |
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