This week, the Harvesters Kitchen invited Harvesters's board member Shannon and her partner, Russell, to create a risotto dish that highlights Chatham Harvesters’ commitment to sustainability, quality, and culinary excellence. Using our small batch fish stock and day-boat sea scallops, they crafted a dish that exemplifies our core values: respect for the ocean, dedication to freshness, and a passion for delicious, wholesome meals.
Shannon and Russell are celebrated for their ability to create meals from scratch, showcasing a mastery of spices and flavors. Their seamless approach to this risotto demonstrates their talent and reflects Chatham Harvesters’ mission to connect communities with seafood that is responsibly sourced and delightfully prepared.
Risotto, a creamy and rich rice dish, is the perfect canvas for featuring our fresh, sustainable scallops. It’s made by gradually incorporating warm broth one ladle at a time, while constantly stirring. This method allows the rice to release its starches and achieve a velvety texture. Key techniques include using high-quality Arborio rice, toasting it before adding the liquid; and finishing the dish with butter and Parmesan cheese for an extra touch of richness.
This recipe celebrates the ocean’s bounty, so enjoy this delicious dish!
Fish Stock & Roasted Sweet Pepper Risotto with Seared Sea Scallops and Fresh Radicchio Slaw
RECIPE
Serves 2
Ingredients for Risotto:
1-2 tbsp fat, such as olive oil, butter, or lard
1 lg shallot, diced
½ medium onion, diced
¾ cup risotto, uncooked (dry)
¼ cup dry white wine
1 quart Chatham Harvester’s Fish Stock
4-5 small yellow/red/orange sweet peppers
½ cup fresh parmesan, finely grated
Dash of black pepper
Dash of seasoned salt, Shanty Salt, or Spike
Cooking instructions for Risotto
Heat fish stock in a small pot over low heat. Keep warm on the stove at the lowest setting while preparing the risotto.
Roast peppers whole at 400 degreees F in the oven for 15 minutes. Let cool. Remove stems and chop. Set aside.
Heat fat in a medium-sized, heavy bottom pot over medium heat (do not let burn). Add shallots and onions, and cook until translucent. Add dry risotto, stir to coat with fat and onions for 30 seconds. Add white wine, stir, and let reduce until wine is almost evaporated.
Add 3 ladles of the warmed fish stock. Stir for 1 minute and reduce heat to medium-low. Stir frequently until the risotto soaks up most of the liquid. Add another 3 ladles of warmed fish stock and stir frequently.
Do not let the risotto stick to the bottom of the pot. Turn the heat to low. Repeat adding stock and stirring until risotto is al dente (taste to determine). This may take up to 30 minutes. Reserve 2 ladles of stock.
Add the remaining 2 ladles of fish stock, along with the chopped peppers, parmesan, pepper and salt. Stir vigorously for 30 seconds to incorporate all flavors. Let simmer on low, or cover and turn off until ready to serve. Serve hot!
Garnish with herbed oil, scallions and grated fresh parmesan.
If making ahead of time, reserve a half-ladle of stock for reheating.
Ingredients for Seared Scallops
½ lb pack of Chatham Harvester’s Wild Day Boat Scallops
1 tbsp fat, such as olive oil or lard
1 tsp maple syrup
Pinch of black pepper
Pinch of sea salt
Pinch of garlic powder
Instructions for Seared Scallops
Heat in a heavy cast-iron skillet over medium-high.
Pat scallops dry with a paper towel. Drizzle with maple syrup. Sprinkle with pepper, salt and garlic powder.
Add fat to the hot pan. Make sure fat is spread around the pan. Remove any excess pools of oil with a paper towel. Heat fat for no longer than 10 seconds. Do not let burn. Add scallops.
Sear scallops on for 2-3 minutes on each side, or until golden brown on both sides. May take longer depending on the size of the scallops. Scallops should be medium-rare to medium for optimal flavor, which means the middle should remain slightly translucent.
Ingredients for Radicchio Slaw
1 tbsp olive oil
1 tbsp red wine vinegar
1 tsp sesame oil
Pinch of dried basil
Pinch of dried oregano
Pinch smoked paprika
1 small head of radicchio, chopped
10 cherry tomatoes, diced
1 tbsp fresh jalapeno, finely minced
1 tbsp red onion, finely minced
Dash of seasoned salt, Shanty Salt, or Spike
Instructions for Slaw
Whisk oils and herbs to make the slaw dressing.
Mix all ingredients in a medium-sized bowl. Cover and refrigerate until serving. Serve cold with risotto and scallops.
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