In one of my favorite (and famous) scenes in the movie, Big Night, a customer at Primo (Tony Shalhoub) and Secondo’s (Stanley Tucci) Italian restaurant is upset because the Seafood Risotto she ordered appeared to have “nothing that looks like a shrimp or a scallop (anywhere).” The customer then asked for a side of spaghetti and meatballs. Upset, Secondo then goes into the kitchen to tell his brother, the chef, Primo, that he needs to make an order of spaghetti and meatballs. Primo is not happy with this request, as he believes in the integrity of the food. The two argue about the customer liking too much starch. Primo then barks back with, “Maybe I should make her a mashed potato on the other side!” The scene is pure comedy and sets the tone of the movie.
For the Primo (first) course of the meal, I wanted to recreate the Seafood Risotto to my own liking. I wanted the caramelization of the seared scallops to shine, so opted out on not adding any other seafood to the mix. The brightness of the spinach greens and basil work well with the creamy risotto, allowing the scallops to take center stage. Adding a splash of fresh lemon juice finishes the dish perfectly.
Risotto con Capesante (Seared Scallop Risotto)
Recipe slightly adapted from Barbells and Bellinis
FOR THE RISOTTO
5 cups chicken broth
1 cup white wine
1 1/2 cups arborio
1/2 cup Pecorino Romano cheese, finely grated
1/2 cup shallots, minced
3 cloves garlic, minced
2 tablespoons butter
3 cups of fresh spinach or other leafy green (chard and kale work well, too)
1/2 cup basil, chiffonade cut
FOR THE SCALLOPS
1 tablespoon olive oil
1 pound of scallops (I used diver)
Kosher salt and freshly ground black pepper, to taste
In saucepan, bring chicken broth to a boil. Reduce to medium-low to keep warm.
In a large shallow skillet, heat the butter over medium-high heat. Sauté the shallots till translucent. Turn down the heat to medium and add in the garlic and stir till aromatic–don’t burn the garlic!
Add in the rice, stir to coat with the butter and cook for about 3-5 minutes. Deglaze the pan by adding the wine and cook till the liquid is evaporated, stirring constantly. Start adding your hot chicken broth in 1 cup-intervals and cook until mostly absorbed, stirring constantly. Continue to add the broth 1 cup at a time, stirring constantly until broth is almost completely absorbed (this should take 20-30 minutes).
Stir in the spinach and basil after the final 1 cup of broth has been added. Remove risotto from heat and add the Pecorino Romano. Cover and allow to stand for about three to five minutes (or until scallops are finished). Season with salt and pepper to taste.
To cook the scallops, heat a large cast iron skillet over high heat. Add in the olive oil and allow oil to heat for a minute till hazy. Just before adding the scallops, pat them try with a paper towel; any excess water will create a splattery mess. Add the scallops to the pan, giving each scallop enough room to cook evenly without crowding the pan. Let the scallops sear without disturbing them for about 3-5 minutes. Once you’ve got a good dark, caramelization on one side, flip it over to cook for another 2 minutes. Remove the cooked scallop and top with the risotto.
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(Editor’s Note: All movie screenshots are property of Rysher Entertainment and Timpano Productions.)