Lemon Beurre Blanc
- 1/2 c. white wine
- 1/4 c. lemon juice
- 1/4 tsp. dried thyme
- 1/4 tsp. cracked black pepper
- 2 tbl. minced shallots
- 1 c. heavy cream
- 1/2 lb. unsalted butter, diced
- salt as needed
Place first 5 ingredients in a sauce pot and cook on medium heat until liquid is almost dry.
Add the heavy cream and continue cooking until the cream thickens.
Remove from heat and slowly incorporate the butter while whisking continuously.
Strain the sauce through a chinois and add salt as needed.
Serve warm immediately.
Pan Seared Scallops
- 4 ea U/10 sea scallops
- 1 tbl. olive oil
- salt and pepper as needed
Dry the scallops with a towel and season with the salt and pepper.
Place the olive oil in a medium sized sauté pan and heat on medium-high.
Place the scallops in the hot oil and cook for about 2 minutes. Make sure the scallop has a nice sear before flipping.
Cook the scallop on the other side until it has a nice sear.
Scallop should be done at this point.
Wild Mushroom Risotto
- 1 c. arborio rice
- 1/2 c. yellow onions, diced
- 1/4 lb unsalted butter
- 1 qt. chicken stalk
- 4 oz. shiitake mushrooms
- 4 oz. crimini mushrooms
- 4 oz. oyster mushrooms
- 1/4 c. parmesan cheese, grated
- salt and white pepper to taste
Place the rice, butter and onions in a medium sized sauté pan and cook on medium heat.
Cook until the rice begins to turn golden brown, about 5 minutes.
Add the chicken stock and bring to a boil. Cover and simmer on low.
Slice the mushrooms and sauté together in a separate sauté pan with olive oil. Place aside.
When all the liquid is absorbed into the rice and the rice is cooked, add the mushrooms, Parmesan cheese and seasonings.