I had the pleasure of doing another cooking demo at Surfas Culinary District over the weekend. This time, we created a special Valentine’s Day menu for two that is both completely delicious and gluten-free:
Appetizer: Roasted Grape & Rosemary Parmesan Crisps (coming soon to the blog!)
Salad: Megan’s Butter Lettuce Salad with Pistachios & Crispy Bacon
Main: Seared Scallops & Citrus Beet Risotto
Dessert: Megan’s Gluten Free Molten Chocolate Pots
Drink: French 75
Megan and I tag-teamed the menu, and had such a blast creating it!
Risotto is one of my go-to dishes when I’m in the mood for something decadent, and it works well with a variety of proteins from braised short ribs to seared salmon or shrimp.
You can find all the recipes from our menu on the SideChef app with step-by-step voice guidance and photos!
- 1 red beet
- 1 orange
- 1 meyer lemon
- 2 cloves garlic
- 1 small yellow onion
- small bunch chives
- 6 oz pecorino romano
- 6 large scallops
- salt and pepper, to taste
- cooking spray
- 4 cups chicken stock
- 3 tbsp butter
- 1 cup arborio rice
- ½ cup dry white wine, such as sauvignon blanc
- 3 oz soft goat cheese
- finishing salt, such as saffron salt
- 1 tbsp grapessed oil
- Preheat oven to 300 degrees.
- Wash and peel the beet. Finely grate half the beet, and thinly slice the other half using a mandolin or sharp knife.
- Zest the lemon and orange. Juice the lemon.
- Mince the garlic cloves. Finely chop the onion. Mince the chives.
- Grate the pecorino romano.
- Rinse and pat dry the scallops. Season with salt and pepper and place in the fridge until ready to cook.
- Place a stainless steel baking rack on top of a baking sheet. Spray it with cooking spray.
- Spread the beet rounds evenly on the baking rack. Spray the beets with cooking spray and sprinkle with and a pinch of salt and place into the oven to bake for about 20 minutes, or until the chips are cooked through and crispy.
- Heat the chicken stock in a medium pot over low heat.
- Melt the butter in a separate large pot over medium heat. Stir in the onions, garlic, and a pinch of salt, and cook for about 3 minutes, until the onions are soft and translucent.
- Stir in the rice. Cook for a few minutes, stirring often, until the rice is toasted.
- Immediately pour in the wine and stir constantly until the wine is almost completely evaporated.
- Add in ¼ cup of stock at a time into the risotto, stirring often. Allow each ladle of liquid to cook into the rice before adding more liquid.
- When you have about ½ cup of stock left, stir in a scant ¼ cup of grated beets.
- Incorporate the remaining liquid. Stir in the grated cheese, lemon juice, lemon zest, and orange zest. Taste and adjust seasonings as needed.
- Pop a lid on the risotto and cut the heat off. Heat the grapeseed oil in a heavy skillet over medium-high heat.
- Cook the scallops for 1-2 minutes per side, without disturbing, allowing the scallops to sear and develop a thin crust.
- Plate the dish: spread a cup of risotto on a plate, and top with the scallops. Garnish with fresh goat cheese crumbles, chives, and beet chips.