Seared Ocean Scallops & Pesto Walnut Risotto
Submitted by: PAUL KRAUSE (Walnut Creek, CA)
ROSSMOOR LGBT ALLIANCE FUND RAISER: I live in a retirement community called Rossmoor located about 20 miles east of San Francisco in the city of Walnut Creek, CA. This community of roughly 10,000 people enjoys over 200 social clubs, among which is the LGBT Alliance.
Every year, we celebrate the month of June as Pride Month. Our Rossmoor LGBT group celebrates the 3rd week in June as Pride Week when we have daily activities. A few are a Gay Film Festival, an Artists’ Salon where many of our residents showcase their talents, and Salsa on the Plaza.
The week ends with a very special banquet where we regularly have 265 to 300 members in attendance. In 2020 and 2021 restrictions due to COVID-19 limited or cancelled many of these activities including our banquet. Normally we would have paid $45 per person for this event, but we asked our members to donate at least that amount for a fund raiser to support our Contra Costa County Food Bank. So many people are food deprived and we wanted to help. We were able to raise roughly $15,000, well above our goal of $10,000. This drive was so well received among our community, we are continuing in our efforts to support our needy neighbors.
SEARED OCEAN SCALLOPS
Serves 4
Ingredients:
4 ocean scallops per person (I always use fresh ocean scallops. Bay scallops are much smaller and usually come frozen.)
1 or 2 tablespoons olive oil
Salt
Pepper
Squeeze of lemon
Instructions:
Dry the scallops thoroughly using paper towels. Season one side with salt and pepper.
Heat the olive oil in a frying pan until very hot.
Carefully add the scallops seasoned side down. Season the top—the unseasoned side.
Sear for 3 - 4 minutes making sure you get a good sear.
Carefully turn the scallops over and sear the second side. Cook an additional 3 minutes or so until you have a nice sear on both sides.
Squeeze a bit of lemon juice over the scallops and place it on top of the plated risotto.
PESTO WALNUT RISOTTO
Serves 4
Ingredients:
1 1/2 tablespoon olive oil
3/4 cup chopped onion
1 cup Arborio rice
4 cups chicken stock
3 tablespoons basil pesto
3/4 cups freshly grated Parmesan cheese
1/2 cup chopped walnuts
Black pepper to taste
Instructions:
Heat oil in a heavy saucepan. Add the onion and cook over low heat until soft, 3 - 4 minutes. Add the rice and cook another 3 minutes, stirring.
Meanwhile, bring the stock to a boil in a second saucepan. Reduce the heat and keep it at a simmer.
Slowly add 1 cup of hot stock to the rice, stirring constantly, allowing the rice to simmer. When the stock has been absorbed, add another 1/2 cup of stock and allow it to simmer, stirring constantly until it’s been absorbed. Continue adding the stock 1/2 cup at a time, stirring constantly, until most of the stock has been added.
Add the pesto, and continue cooking, adding the remaining stock 1/4 cup at a time stirring constantly, until the rice is slightly creamy and just tender. Altogether, this process should take 25 - 30 minutes.
When all the stock has been absorbed, stir in the Parmesan, walnuts and season with black pepper to taste. Serve while hot.
Top with Seared Ocean Scallops or your favorite vegetable!
Peace Corps volunteers Paul Krause and Cathy (Riggs) Salter while serving in Thailand in the late 1960s. Friends still connected through a love of food and travel experiences shared half a century ago.