Skewered Scallops over Mushroom Risotto

Name: Skewered Scallops over Mushroom Risotto
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

robertstjohn.com

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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Cooking tools:

Long metal skewer
Grill
Pepper mill
Grater
Pastry brush
Chef's knife
Cutting board
Skillet
Saucepan
Stove
Wooden spoon
Tongs
Measuring cup
Measuring spoon
Mixing bowl
Plate

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