18 September, 2018
Scallops, Asparagus, Pancetta and Risotto (with Asparagus and Pancetta)
I got inspired this past weekend and wanted to combine a couple of different recipes that I had been looking at. The idea of combining two different cooking techniques also was interesting.
The Scallops are prepared Sous-Vide which really helps create perfect scallops. They are served with a pancetta based sauce and a side of roasted asparagus. To finish the meal, I created a risotto of pancetta and asparagus using the Instant Pot which really makes creating solid risotto easy.
Twice-Cooked Scallops with Pancetta and Asparagus
This is a Sous-Vide recipe that yields amazing scallops. I often double the recipe for family of 4.
Taken from The Essential Sous-Vide Cookbook by Sara James
- 12 Sea Scallops fresh or frozen
- 3 tbsp Butter
- 12 Asparagus spears
- 3 tsp olive oil
- 1/4 tsp salt
- 1/4 tsp pepper
- 2/3 diced pancetta
- 3/4 cup orange juice
- 2 tbsp dry vermouth or dry white wine
- 2 tbsp chopped chives (optional)
- 2 tbsp ground Parmesan cheese
Pre heat Sous-vide to 122F and preheat oven to 475
Bag Scallops into a single later
Cook for 20 minutes (30 if frozen)
While cooking, toss asparagus 1 tsp of olive oil,, salt and pepper. Bake in oven for 6 minutes and then put aside to keep warm.
In a large skillet cook pancetta until crisp, remove pancetta but leave the drippings in the pan.
Prepare a water/ice bath. When scallops are done, put them in the ice bath for 10 minutes. Save the juices from the bag.
Salt and pepper the cool scallops. Add some olive oil to drippings and reheat until just smoking. Sear Scallops 1 min each side
Keep skillet hot and drippings in pan. Add OJ, wind and bring to boil. Cook until it reduced to 1/2 a cup. 5-10 minutes. add 1 TBSP butter and Parmesan cheese
Serve sauce on the bottom, and scallops and asparagus topped with chives and pancetta.
Asparagus and Pancetta Rissoto (for Instant Pot)
This is combination of multiple recipes that I have used. It results in a creamy, risotto.
- 2 cloves Garlic chopped
- 4 tbsp butter
- 1 tbsp olive oil
- 12 stalks Asparagus chopped
- 2/3 cup pancetta cubed
- 1.5 cup Arborio Rice
- 1 qt chicken stock
- 1/2 cup white wine
- 1/2 cup grated Parmesan cheese
- 1 medium onion (sweet works well) chopped
- garnish (chives or lemon zest)
- salt and pepper to taste
Press Saute to preheat the Instant Pot. When the words "Hot" appear on the display, add butter and oil. Let butter melt
Then add garlic, onion, asparagus, and pancetta for about 2 minutes until onion starts to be come translucent.
Add Rice and stir to mix and cover the rice. Now add the wine and stir. Then add the stock. Stir again. Then set the IP for 9 minutes. Quick release when done.
Open Instant Pot. If there is remaining liquid, turn on Saute and leave the top off to evaporate some of the liquid. Add Parmesan cheese and stir. Salt and pepper to taste. Garnish with Chives and/or lemon zest