Idaho® Potato Wrapped Sea Scallops on Potato "Risotto" with Red Wine Drizzle | Idaho Potato Commissi
Red Wine Drizzle Place red wine in a small saucepan and reduce by half. Add corn syrup and reduce. Set aside, cool. Yukon Risotto In a small pot or sauté pan, render bacon with 1 teaspoon olive oil,...
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Cooking tools:
- Skillet
- Saucepan
- Chef's knife
- Cutting board
- Wooden spoon
- Ladle
- Grater
- Peeler
- Toothpick
- Paper towel
- Measuring cup
- Measuring spoon
- Tongs
- Colander
- Mixing bowl
- Whisk
- Spatula
- Stove
Ingredients
- 2 cups red table wine
- 8 U10 dry sea scallops
- 1 Idaho® russet potato
- 1/2 cup applewood smoked bacon, diced small
- 1/4 cup yellow onion, diced small
- 1/2 teaspoon garlic, minced
- 1 cup Yukon Gold Idaho® Potatoes, peeled and 1/8-inch diced (do not rinse)
- 1 cup chicken stock
- 1 tablespoon heavy cream
- 1 tablespoon Parmesan Cheese, grated
- 1 tablespoon parsley, finely chopped
- 1 teaspoon butter, softened
- 2 tablespoons light corn syrup
- Olive oil, for cooking
- Salt
- black pepper
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