Executive Chef Ivy Magruder from the St. Louis Art Museum's restaurant Panorama stopped by the Show Me studio today and cooked up some delicious scallops and pea-basil-risotto.
Don't miss your chance to dine with Executive Chef Ivy Magruder at the next Art at the Table. This once-a-month themed dinner features an exclusive tour of the museum galleries. For more information click here.
SCALLOPS
INGREDIENTS:
32 ea 10-20 (dry scallops)
sea salt to taste
freshly ground black pepper to taste
DIRECTIONS:
1. In a skillet, warm the oil over high heat.
2. Add seasoned scallops, one at a time. Sear on same side for appox 3 mins. Turn off heat and slip scallops. (Carry over cooking will finish the scallops)
PEA-BASIL-RISOTTO
INGREDIENTS:
3 cups vegetable stock, divided
3 tablespoons olive oil, divided
1/4 cup leeks, sliced
1/4 cup celery, diced
1/4 cup yellow onion, diced
1/2 cups Arborio rice
1/2 cup dry white wine
sea salt to taste
freshly ground black pepper to taste
3 tablespoons basil
4 tablespoons mascarpone
1/3 cup freshly grated Parmesan cheese
1 cup fresh blanched peas
DIRECTIONS:
1. In a saucepan, warm the broth over low heat.
2. Add 1 tablespoon olive oil to skillet, and stir in the leeks, celery, & onion. Cook 1 minute. Add rice, stirring to coat with oil, about 2 minutes. When the rice has taken on a pale, golden color, pour in wine, stirring constantly until the wine is fully absorbed. Add 1/2 cup stock to the rice, and stir until the broth is absorbed. Continue adding stock 1/2 cup at a time, stirring continuously, until the liquid is absorbed and the rice is al dente, about 15 to 20 minutes.
3.Remove from heat, and stir in pea, mascarpone, basil, and parmesan. Season with salt and pepper to taste.
SHERRY GASTRIQUE
INGREDIENTS
6 C SHERRY VINEGAR
6 C SUGAR
DIRECTIONS
In pot,combine and bring to a boil. Reduce to simmer and reduce to a syrup (should coat the back of the spoon).
