Maple Seared Scallops with Green Buckwheat Risotto - alive magazine
This show-stopping dish is just as much a treat for the eyes as it is for the palate. The vivid green “risotto” is grain free thanks to the use of buckwheat.
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Cooking tools:
- Blender
- Microplane
- Saucepan
- Skillet
- Chef's knife
- Cutting board
- Measuring cup
- Measuring spoon
- Stove
- Mixing bowl
- Spoon
- Paper towel
- Plate
Ingredients
- 2 Tbsp (30 mL) grapeseed oil, divided
- 2 small shallots, finely diced
- 1 garlic clove, minced
- 2 cups (500 mL) raw buckwheat groats, well rinsed
- 4 cups (1 L) vegetable stock
- 3 cups (750 mL) frozen green peas, thawed
- 4 cups (1 L) greens, such as spinach, kale, or Swiss chard
- 1/2 cup (125 mL) fresh mint leaves
- 1/2 tsp (2 mL) finely grated lemon zest
- 1 cup (250 mL) white wine or water
- 1/2 tsp (2 mL) salt, divided
- 12 large scallops
- 3 Tbsp (45 mL) maple syrup, divided
- 1 Tbsp (15 mL) apple cider vinegar
- Pea shoots, for garnish
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