Seared Diver Scallops with Ancient Grain Risotto

Seared Diver Scallops with Ancient Grain RisottoI have been working on new dishes for the menu and today I decided to work on a new vegetarian dish.  I just finished reading a book about “ancient grains” that have their culinary roots from central Mexico down through Central America and into South America, so I decided to do experimenting with them.  These highly nutritious grains are not only delicious, but add a wonderful nutty texture to the dish. I used a blend of three types of quinoa (red, black, and regular), millet, and amaranth.  I cooked them using the risotto method using vegetable broth, then added my roasted winter root vegetables.  The rest of this dish kind of fell into place after that.  The small dollop of goat cheese adds a nice creaminess, the crispy fried mushrooms added some flavor and texture, and the Cabernet-beet emulsion adds a complex flavor of earthiness, sweetness, and tartness.  The end result was a perfect vegetarian dish.  I decided to add some fresh scallops to this dish for this evening’s feature because they just looked so perfect when they arrived today.

Seared Diver Scallops
Ancient grain risotto, roasted winter root vegetables, creamy goat cheese, crispy mushrooms, Cabernet-beet emulsion.

Bon Appetite!
Chef Brian

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