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Chef Paul Mattison’s

Sea Scallops with Sweet Pea Pancetta Risotto and Tomato Coulis

This and other tantalizing recipes are available in the cookbook Chef! The Stories and Recipes of Chef Paul Mattison, available for purchase at Mattison’s Forty-One or at www.Mattisons.com.

Chef Paul Mattison’s Sea Scallops with Sweet Pea Pancetta Risotto and Tomato Coulis

Enjoy!

Serves four

20 cleaned jumbo sea scallops (U-10)
8 ounces clarified butter
1 cup julienned fennel
¼ pound green beans
1 Tbsp butter
1 Tbsp olive oil
¼ cup white wine
Smoked Tomato Coulis
salt and pepper to taste

Pat the scallops until completely dry and season with salt and pepper. Heat 2 ounces of clarified butter on medium-high heat and add 5 scallops. Cook, without touching, until the edges begin to brown. Carefully flip and cook one minute more. Transfer to a cookie sheet. Repeat this process 3 more times, adding 2 ounces of clarified butter each time. Sauté the fennel and green beans in butter and olive oil over medium heat until the fennel is soft. Add the wine and deglaze the pan.

Season to taste. Place on top of the scallops and serve with Sweet Pea Pancetta Risotto, Bacon Aïoli and Smoked Tomato Coulis.

Sweet Pea Pancetta Risotto

3 Tbsp small-chopped pancetta
2 Tbsp butter
1 small-diced onion
1½ cups Arborio rice
½ cup white wine
5 cups heated chicken stock
2 Tbsp sweet peas
½ cup grated Parmesan cheese
2 Tbsp butter
2 tsp chopped chives
salt and pepper to taste

Cook the pancetta over medium heat until the fat has been rendered. Melt the butter in a large saucepan over medium heat then add the onion and pancetta. Cook until the onion is soft, about 5 minutes. Add the rice and stir for one minute. Add the wine and stir until almost all of it is absorbed, about one minute. Add one cup of hot stock and simmer for 4 minutes until the stock is almost absorbed, stirring often. Repeat this process adding one cup of stock each time, being sure that the stock is absorbed and stirring until the rice mixture is tender and creamy, for about a total of 20 minutes. Stir in the peas, cheese, butter and chives. Season to taste.

Bacon Aïoli

2 egg yolks
3 Tbsp water
1 ounce fresh lemon juice
3 roasted garlic cloves
1 cup olive oil
2 Tbsp finely chopped crisp bacon
Salt and pepper to taste

Combine the egg yolks, water, lemon juice and garlic cloves in a blender and process on high. Reduce speed and slowly drizzle the olive oil into the mixture. Pour into a bowl, fold in the bacon and season to taste.

Smoked Tomato Coulis

5 medium tomatoes
½ tsp chopped garlic
3 Tbsp extra virgin olive oil
Salt and pepper to taste

Cut the tomatoes in half horizontally and squeeze the seeds out. Smoke on a grill for 6 to 7 minutes until the skins begin to split. Cool, core, peel and rough chop. Mix the tomatoes and the garlic in a small sauce pan over low heat and simmer for 20 minutes. Transfer to a blender and drizzle in the oil on high speed. Season.

Enjoy!

Mattison’s City Grille is an award-winning al fresco restaurant in the heart of downtown Sarasota. Mattison’s Forty-One is a highly acclaimed restaurant boasting comfortable elegance in South Sarasota; and Mattison’s Bayside at the Van Wezel is the official in-house caterer at the waterfront Van Wezel Performing Arts Hall offering pre-show dining along with Mattison’s catered weddings and events. Each restaurant’s location is unique to its neighborhood, offering Chef Paul Mattison’s signature menu items, outstanding service, and quality ingredients, while supporting the community, regional farmers, and culinary suppliers. Visit www.Mattisons.com.

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