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

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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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