Barley Risotto With Scallops And Red Pepper Sauce Recipes

Steps:

• Melt 3 tablespoons butter in a large skillet over medium-high heat. Add the chopped fennel, garlic, rosemary and a pinch each of salt and pepper. Cook, stirring occasionally, until the fennel is softened, about 5 minutes. Stir in the barley until combined.
• Add the chicken broth and 2 cups water. Bring to a simmer, then cover, reduce the heat to medium low and cook until the barley is tender but still a bit saucy, 8 to 10 minutes.
• Uncover and stir in the shrimp and peas. Cover and cook, stirring occasionally, until the shrimp are just cooked through, about 5 minutes. Remove from the heat and stir in the lemon zest and juice and the remaining 2 tablespoons butter until melted. Stir in the parmesan and 2 tablespoons fennel fronds; season with salt and pepper. Divide among bowls and top with the remaining fennel fronds.

Steps:

• Position an oven rack about 6 inches from the heat source and preheat the broiler.
• Halve the bell pepper lengthwise and remove the seeds and stem. Place the pepper cut-side down on a baking sheet and broil until the skin is blackened in places, 7 to 10 minutes. Transfer to a bowl, cover with plastic wrap and let steam for 10 minutes. Peel and discard the charred skin. Put the roasted pepper, 1 tablespoon of the mascarpone, 1/2 teaspoon salt and 1/2 teaspoon pepper in a blender and blend until smooth. Reserve the pepper sauce.
• Toast the barley in a heavy dry 4-quart pot over medium heat, stirring constantly, until the barley is fragrant and golden, 7 to 10 minutes. Transfer to a bowl. Bring the broth and 2 cups water to a simmer in a saucepan.
• Heat 2 tablespoons of the oil in medium pot over medium heat. Add the garlic and cook, stirring, until pale golden, 1 to 2 minutes. Add the barley and stir to coat in oil. Add the wine and simmer briskly, stirring, until absorbed, about 1 minute. Add 1/2 cup of the hot broth and briskly simmer, stirring, until absorbed. Continue simmering and adding hot broth, about 1/2 cup at a time, stirring constantly until each addition has been absorbed before adding the next, until the barley looks creamy and is just tender but still toothsome, about 35 minutes (you may have a little broth left over).
• Stir in the Parmigiano-Reggiano and remaining 3 tablespoons mascarpone; season with salt and pepper. Stir in the chives and thin with some of the remaining broth if desired. Keep warm.
• Pat the scallops dry, sprinkle with the fennel seed and season with salt and pepper. Heat a heavy large nonstick skillet over medium-high heat, then add the remaining 1 tablespoon oil. Add the scallops and cook until well browned, 3 to 4 minutes. Flip and continue to cook until firm to the touch, about 2 minutes more.
• Spoon the risotto into 4 bowls. Top evenly with the scallops and drizzle with some pepper sauce. Sprinkle each bowl with chopped fresh chives.
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Steps:

• In a medium-size heavy pot, heat oil over medium-low heat just until shimmering. Add vegetables, including garlic and shallots, sprinkle with salt and cook over low heat, stirring, until slightly softened, 10 to 12 minutes. The vegetables should not brown; adjust the heat as needed. Add cream, then add water until vegetables are just covered with liquid. Add coriander and bay leaves. Bring to a boil, reduce to a simmer and cook, uncovered, 25 minutes or until vegetables are very soft. Turn off heat and set aside until cool enough to handle. Remove bay leaves and discard. Purée until smooth in a blender or with an immersion blender. Add lemon juice, taste, and season with salt and more lemon juice. (Can be made up to 2 days in advance and kept refrigerated.)
• Meanwhile, in a medium-size heavy pot with a tight fitting lid, melt butter over medium heat until bubbling. Add onion, sprinkle with salt and cook over low heat, stirring, until translucent and softened, 10 minutes. The onions should not brown; adjust the heat as needed. Add barley and cook, stirring constantly, until butter is bubbling again and barley is completely coated. Add stock and bay leaves, reduce heat to very low, cover and let cook, undisturbed, 15 minutes. Stir well and check the liquid: if the pot seems to be drying out, add 1/4 cup water. Repeat every 10 minutes until barley is very tender but not mushy, 35 to 50 minutes. Remove bay leaves and discard.
• Wash chard, then rim off and discard damaged leaves and lower stems. Cut leaves across into wide ribbons. In a large pot, heat 2 tablespoons vegetable oil until shimmering. Add chard ribbons and cook, stirring, just until softened, 3 minutes. Add hot cooked barley to pot and stir. Add vegetable purée and stir. Heat through over low heat, stirring often. Add water if risotto becomes too thick; the finished texture should be soft, creamy and slightly runny. Taste and season with salt and lemon juice. (Recipe can be made up to this point several hours in advance. Set risotto aside until ready to serve.)
• When ready to serve, sprinkle halibut or scallops on both sides with salt. Heat a heavy pan (preferably cast iron) over medium-high heat and lightly coat with vegetable oil. Working in batches if necessary, place halibut or scallops in the pan and sear about 3 minutes, until lightly browned. Turn, reduce heat to medium, and cook about 4 minutes longer, turning as needed, until opaque in the center and golden brown on both sides.
• To serve, stir parsley into hot risotto and spoon into shallow bowls. Top with halibut or scallops, more parsley, and a few slices pickled peppers (if using).

Steps:

• Heat butter in heavy three-quart saucepan. Add onion and saute over medium heat until translucent but not brown. Stir in rice and cook, stirring, until grains turn white. Stir in wine and cook, stirring, for five minutes, until most of the wine has evaporated.
• Meanwhile, place the saffron in a small dish and pour a cup of the hot stock over it.
• When most of the wine has evaporated, stir in a half cup of the stock and adjust the heat so the mixture cooks at a steady simmer. When most of that stock has evaporated, stir in the stock with the saffron and continue to cook, stirring frequently.
• Continue adding stock, about a half cup at a time, stirring frequently, until the rice is just barely tender, about 15 minutes longer. You may not need to add all the remaining stock.
• Stir in scallops. Continue cooking, stirring gently, another three to five minutes, until rice is al dente and scallops are cooked. Add a little stock if necessary. Season to taste with salt and red pepper flakes; serve at once.