J. Lohr | Butter Poached Scallops on Sugar Snap Risotto with Vanilla…
Indulge in Chef Ryan Stewart's exquisite creation: seared scallops atop creamy Chardonnay risotto, crowned with tender pears poached in vanilla-infused J.…
Keywords
- scallops
- place
- ingredients
- riverstone
- risotto
- estates
- butter
- chardonnay
- lohr
- instructions
- garlic
- medium
- heat
- salt
- pears
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Cooking tools:
- Grater
- Saucepan
- Chef's knife
- Cutting board
- Paring knife
- Wooden spoon
- Measuring cup
- Measuring spoon
- Stove
- Pot
- Slotted spoon
- Paper towel
- Plate
Ingredients
- 2 pears, halved and cored
- 3 cups J. Lohr Estates Riverstone Chardonnay
- 1/2 vanilla bean
- 1/4 cup sugar
- 1 Tbsp. shallots, minced
- 1 Tbsp. garlic, minced 2 cups Arborio rice
- 1 cup J. Lohr Estates Riverstone Chardonnay
- 4 cups low-sodium vegetable stock
- 1 Tbsp. butter
- 1 oz. grated Parmesan cheese
- salt
- pepper
- 10 sugar snap peas
- 1 lb butter
- 1 clove garlic, diced
- 1 tsp. salt
- 2 sprigs thyme
- 12 large sea scallops
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