Scallop Plate With Pancetta Squash Risotto and Bourbon Maple Glaze

Submitted by Paul Verica, Executive Chef, The Club at Longview, Charlotte, N.C.

by C&RB Staff (editor@clubandresortbusiness.com)
December 2007
 

Yield: 1 serving

For the Pancetta Squash Risotto:
Amt Ingredient
0.1 lb. HC pancetta
0.25 lb. heirloom squash
4 fluid ozs. chicken stock
1 portion risotto base
1 fluid oz. heavy cream
1 oz. herb mix
1 oz. Parmesan cheese
to taste salt and pepper

For the Bourbon Maple Glaze:
Amt Ingredient
4 fl. ozs. bourbon
4 fl. ozs. maple syrup
4 fl. ozs. molasses
8 fl. ozs. demiglace
to taste salt and pepper

Amt Ingredient
5 ea. scallops
2 ea. turnips
2 ozs. turnip greens
1 oz. butter
to taste salt and pepper

Procedure:
• For the Pancetta Squash Risotto: Heat a sauté pan, add the pancetta and let it cook for 3 to 4 minutes, to release some of its fat. Add the squash and lightly brown; add the stock and risotto base and bring to a boil. Reduce the chicken stock to a glaze; add the cream and herb mix, and mix well. Finish with the cheese and adjust seasoning as needed.

• For the Bourbon Maple Glaze: Combine the bourbon, syrup and molasses, and bring to a boil. Add demi and reduce by half; puree and season.
• Heat a sauté pan, add the scallops and sear on both sides. Cook to a medium doneness
• Per Order: Arrange the squash risotto in a line down one side of the plate, and top with the scallops
• Saute the turnips and turnip greens in butter with salt and pepper, and arrange opposite the scallops
• Drizzle with glaze.