Cleveland Cooks: Wild Mango’s sea scallops and crab meat risotto are better than good
CLEVELAND, OH (WOIO) - Sea scallops and crab meat risotto are on the menu!
Cleveland 19′s Jen Picciano will walk you through the recipe with the help of the Wild Mango culinary team.
For the scallops:
6 extra large sea scallops
4 oz. oyster mushroom
1/4 cup homemade fresh ginger tomato sauce
1/2 cup cream
1 tbs canola oil
Salt & freshly ground pepper
For the Risotto:
1 cup short grain rice
4 oz. crab meat
1/4 cup diced English cucumber
1/4 cup diced tomato
1/4 cup diced mango
3 cup chicken stock
1/2 cup Cream
Step 1: Cook the rice in the broth until risotto is creamy and rice is almost tender. (Cooking time is about 20 minutes.) Heat oil in a saucepan over medium heat. Add green onion and crab meat, and cook gently -- about 15 seconds -- then add all diced vegetables, mango and cream. Bring to a boil, add the rice and stir. Taste and adjust seasoning.
Step 2: Use a paper towel to dry the outside of scallops. Heat up the skillet until really hot, turn off the heat and add oil. Drop in your scallops, and make sure to space out in the pan. Turn the heat on to high and season the scallops with salt and pepper. Sear the scallops for about 40 seconds on the first side, then turn and cook for about another 30 seconds. Add oyster mushroom and deglaze the pan with fresh tomato sauce and cream. Use high heat to reduce the sauce to a light brown in color and thickened.
Step 3: Use your imagination and artistic eye to complete the dish on the dinner plate.
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