SEA SCALLOPS WITH CREAMY RISOTTO AND LEEKS

IRRESISTIBLE!

SEA SCALLOPS WITH CREAMY RISOTTO AND LEEKS

This creamy risotto will melt in your mouth! I love the combination of all the flavors! Enjoy this stunning recipe with a fantastic Chardonnay from Burgundy, such as Meursault!

Preparation: 20 min; cooking time 30 min.
Serving 4
20 fresh sea scallops
2 leeks, white part only, minced
1 onion, minced
1 ½ cup Arborio rice
16 oz. clam juice
1 cup dry white wine
4 ½ tbsp. butter
3 tbsp. sour cream
2 tbsp. Parmesan cheese, grated
2 tbsp. Pecorino cheese, grated
Cooked crumbled bacon for garnish
Pesto for garnish
Fresh basil leaves for garnish
Salt and pepper

Rinse the sea scallops. Pat dry and season with salt and pepper. Set aside.

Warm 1 ½ tbsp., butter in a large saucepan on medium heat. Add the leeks and onion and cook 7 minutes without browning, stirring often. Season with salt and pepper. Add the rice and cook 1 minute. Pour the white wine and cook until evaporated, stirring constantly. Reduce the heat to medium-low. Add a little quantity of clam juice and stir the risotto. When the liquid is gone, add some more clam juice. Repeat this process until the rice is cooked, about 15-20 minutes. When done, add the sour cream and the cheeses. Adjust the seasoning with salt and pepper if needed. Cover and set aside.

Warm 3 tbsp. butter in a large frying pan on high heat. Cook the sea scallops 2 minutes on each side.

Serve the risotto in the center of plates. Add 5 scallops per plate. Garnish with pesto, pieces of warm bacon and fresh basil.

Bon Appetit!

STUFFED PORK RIB CHOPS WITH CREAMED SPINACH

EXCELLENT!

STUFFED PORK RIB CHOPS WITH CREAMED SPINACH

These pork rib chops are very satisfying! The melting cheese with the Prosciutto and meat is divine! The creamy spinach is a perfect accompaniment for the pork. Enjoy this wonderful meal with a red wine from the Beaujolais region such as Fleurie or the Loire Valley such as Chinon.

Preparation: 30 min; cooking time: 30 min.
Serving 4

4 center-cut pork rib chops (1 inch-thick)
4 thin slices shank less Prosciutto
4 thin slices Fontina cheese
12 sage leaves, minced + more for garnish
2 tbsp. olive oil
2 bags fresh spinach, chopped
½ tbsp. butter
2 garlic cloves, minced
4 tbsp. sour cream
Salt and pepper

Preheat the oven to 450 F.
Cut each pork chop in the middle in half to obtain a pocket. Season the meat with salt and pepper inside out. Place some minced sage inside the chops and stuff them with 1 slice of Prosciutto and 1 slice of Fontina cheese.
Heat 2 tbsp. olive oil in a French oven (le Creuset) on medium-high heat. Cook the pork chops until golden on both sides, about 5-6 minutes.
Cover the French oven and put it into the oven. Roast 15-20 minutes.
Chop the spinach in a blender. Warm ½ tbsp. butter in a sauté pan. Add the garlic cloves. Cook 1 minute. Add the spinach and cook 2-3 minutes. Add the sour cream. Stir to combine. Season with salt and pepper. Cook 2 minutes until the cream reduces.
Serve the pork chops with the creamed spinach. Garnish with sage leaves.

Bon Appetit!

French Recipes and Cuisine