Skewered Scallops over Mushroom Risotto — Robert St. John

Name: Skewered Scallops over Mushroom Risotto — Robert St. John
Ingredients: 2 1/2-3 pounds Large Sea Scallops; 1/2 cup No-Stick Grilling Marinade for Seafood; 2 tsp Kosher salt; 1 tsp Black Pepper, freshly ground; 6 long metal skewers; 3 Tbl + 2 Tbl unsalted butter; 2 cups Aborio rice; 3 Tbl shallots, minced; 4–6 cups chicken stock, heated; 1 Tbl kosher salt, added to the chicken stock; 3/4 pounds wild mushrooms (shiitakes, porcinis, morels, chanterelles, criminis, portobellos, oysters), cleaned and sliced; 1 cup cream; 1/2 cup Parmesan cheese, freshly grated; 2 Tbl fresh parsley, chopped; 2 tsp fresh thyme, chopped; 1 tsp fresh ground black pepper

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Divide the scallops evenly onto the six skewers. Brush the scallops with the marinade and allow them to marinate at room temperature for 15 minutes.

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Ingredients

2 1/2-3 pounds Large Sea Scallops
1/2 cup No-Stick Grilling Marinade for Seafood
2 tsp Kosher salt
1 tsp Black Pepper, freshly ground
6 long metal skewers
3 Tbl + 2 Tbl unsalted butter
2 cups Aborio rice
3 Tbl shallots, minced
4–6 cups chicken stock, heated
1 Tbl kosher salt, added to the chicken stock
3/4 pounds wild mushrooms (shiitakes, porcinis, morels, chanterelles, criminis, portobellos, oysters), cleaned and sliced
1 cup cream
1/2 cup Parmesan cheese, freshly grated
2 Tbl fresh parsley, chopped
2 tsp fresh thyme, chopped
1 tsp fresh ground black pepper