Diver Maine Scallops with Kale-Parsley Risotto and Tomato Confit
At Bellamy’s in Escondido, French Master Chef Patrick Ponsaty offers California modern cuisine with French influences. With the help of his diver Maine scallops recipe served with a kale-parsley risotto and topped with tomato confit, you can cook like a French chef in your own home.
Diver Maine Scallops with Kale-Parsley Risotto and Tomato Confit
Serves 2
Scallops
6-8 scallops, U-10
Salt and pepper to taste
2 t. lemon juice
Season scallops with salt and pepper. Sear scallops on each side until golden brown. Finish with lemon juice.
Kale-Parsley Risotto
6 T. onion, diced
1 T. oil
4 t. garlic, minced
1/2 c. Arborio rice
2 oz. white wine
2 c. chicken stock
2 T. butter
Parsley cream (recipe follows)
2 T. Parmesan, grated
1 T. extra virgin olive oil
Salt and pepper to taste
In a pan, sauté the onion in oil until translucent.
Add garlic and then the rice. Stir to evenly coat the rice. Add wine and continue to stir. Add chicken stock, constantly stirring for 12 minutes. Add butter, parsley cream and Parmesan. Finish with oil, and salt and pepper to taste.
Parsley Cream
2 bunches parsley, tops only
6 ramps (wild leek)
6 oz. cream
Blanch the parsley tops and ramps in boiling, salted water.
Cool in an ice bath and strain well. Reserve the ramps for plating.
In a nonreactive pan, bring the cream to a boil.
Place the cream and blanched parsley tops in a blender and blend on high for one minute. Cool rapidly.
Tomato Confit
2 tomatoes, cored and scored on the bottom
Salt and pepper to taste
Blanch tomatoes in a large pot of salted, boiling water.
Cool in an ice bath. Once cooled, remove the skins and cut each tomato in half. Remove the seeds and coat with extra virgin olive oil.
Season with salt and pepper and cook in a 170-degree oven for 4 hours.
To plate
Serve the scallops over the risotto. Top with the confit and reheated ramps.
Master Chef Patrick Ponsaty
Bellamy’s
417 W. Grand Ave.
Escondido, CA 92025
bellamysdining.com
Download the recipe card here.
