Capesante* Recipe
Pan Seared Scallops, Mascarpone and Fava Bean Risotto, Blood Orange Reduction
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Ingredients
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Scallops
Mascarpone and Fava Bean Risotto
Blood Orange Reduction
Method
Blood Orange Reduction
- 1
Prepare the Reduction
In a saucepan over medium heat, combine blood orange juice, honey, and balsamic vinegar. Bring to a simmer and cook until reduced by half, about 15 minutes. Set aside.
Risotto
- 2
Cook the Risotto
In a large pot, heat 1 tablespoon of olive oil over medium heat. Add onion and garlic, sauté until translucent. Stir in arborio rice and cook for 2 minutes. Add white wine and cook until absorbed. Gradually add vegetable broth, one ladle at a time, stirring continuously, until the rice is creamy and al dente (about 18-20 minutes). Stir in fava beans, mascarpone, butter, and parmesan cheese. Season with salt and pepper to taste.
Scallops
- 3
Assembly
- 4
Plate the Dish
Serve a generous spoonful of fava bean risotto on each plate. Top with 3 seared scallops and drizzle with blood orange reduction.
