Wnc Mountain Trout & Scallop Risotto (gf) Recipe
House Risotto, Mountain Trout, 2 Scallops*, Seasonal Vegetables, Sundried Tomato Gremolata
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Ingredients
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Risotto
Main Ingredients
Sundried Tomato Gremolata
Method
Risotto Preparation
- 1
- 2
Add Rice
Stir in the Arborio rice and cook for 2-3 minutes until the rice is lightly toasted.
- 3
Add Broth Gradually
Begin adding the broth one ladle at a time, stirring frequently. Wait until the liquid is nearly absorbed before adding more.
- 4
Finish Risotto
Continue adding broth and stirring until the rice is creamy and al dente, about 18-20 minutes. Stir in Parmesan cheese, salt, and pepper to taste.
Cooking the Trout and Scallops
- 5
Sear the Scallops
In a separate pan, heat a tablespoon of olive oil over medium-high heat. Season the scallops with salt and pepper, and sear for 2-3 minutes each side until golden brown. Remove and set aside.
- 6
Cook the Trout
In the same pan, add the trout fillets skin-side down. Cook for 4-5 minutes until the skin is crispy and the fish is cooked through. Flip and cook for an additional 2 minutes. Remove from heat.
Vegetable Preparation
- 7
Blanch seasonal vegetables in boiling water for 2-3 minutes, then transfer to ice water to stop cooking. Drain and set aside.
Sundried Tomato Gremolata
- 8
In a small bowl, mix chopped sundried tomatoes, parsley, and lemon zest. Set aside.
Assembly
- 9
Plate the Dish
Spoon the risotto onto plates, top with trout fillet, seared scallops, and seasonal vegetables. Garnish with sundried tomato gremolata.