Seared Scallops on Pulled Pork Mascarpone Risotto
From Catch Restaurant
Braised Pork Shoulder
2 T. olive oil
4 lbs boneless pork shoulder, butt end
3 carrots, peeled and roughly chopped
1 onion, peeled and roughly chopped
1 whole garlic head, halved
½ bottle red wine
3 bay leaves
2 oz fresh thyme
Chicken stock to cover the pork
Heat a large pot so it is very hot. Add 2 T. olive oil and brown the pork on all sides. Once the pork is dark brown, remove it and add the chopped vegetables and garlic to the pan and cook until browned. Add the wine and reduce until almost gone, then add the herbs and chicken stock. Return the pork to the pan and bring to a simmer. Cover and place in a preheated 350°F oven. Cook for 3 hours. Once the pork is cooked, remove it from the liquid, reserve and strain the liquid, and shred the pork using a fork. Reserve.
1 T. butter
1/2 yellow onion, finely diced
1/2 lb. arborio rice
1/2 c. white wine
2 c. chicken stock
1 oz mascarpone cheese
1 oz Parmesan cheese, grated
Heat the butter in a saucepan, add the onion and sweat over a low heat until translucent. Increase the heat and add the rice, stirring. The rice should begin to sizzle, but it should not color. Add the wine, and then the chicken stock, a little at a time, stirring constantly, until the rice is cooked and the risotto is creamy. Add half the shredded pork and the mascarpone and Parmesan cheeses. (You can use the rest of the pork for making awesome pulled pork sandwiches. Just heat it and add barbecue sauce.) Reserve and keep warm.
Peel 4 or 5 carrots
and cut them into even sized pieces (locally grown carrots are tastiest). Put them in a pan, add enough water to just cover them, and simmer the carrots until they are cooked and the liquid has almost disappeared. Finish the carrots with a few tablespoons of butter to glaze. Reserve.
Raspberry & Port Gastrique
Combine in a saucepan and bring to a boil 1 c. sugar and 1 c. raspberry vinegar.
Reduce to a light syrup and add 1 c. port wine
. Reduce by a third. Add 3 c. strained pork braising liquid
and reduce over low heat by half. Reserve.
3 scallops per person
Remove the adductor muscle on the side of the scallop. It will pull away easily (or have your fishmonger remove it). Heat a frying pan until very hot, add oil
and scallops, and while the scallops are frying on one side, dust them lightly with smoked paprika
. Turn them and sear them on the other side. When the scallops are well seared, remove from the heat.
To serve: spoon the risotto into 4 to 6 bowls, place the scallops on top and the carrots on the side. Drizzle the gastrique around. Serves 4 to 6.