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Refinery chef Michael Carter offers a recipe for his fave fall ingredient.
“In the fall, I get really excited about mushrooms; the chanterelle wins my heart every time. These mushrooms, common on Vancouver Island and around B.C., are tender, earthy, and can withstand a variety of cooking methods. Paired with some of my favourites like red meat, lobster, asparagus or scallops, the flavour of the mushroom becomes amplified. My Seared Qualicum Bay Scallops on Chanterelle Risotto with grilled lemon and sage highlights the character of this ingredient.”
–Michael Carter, executive chef, The Refinery, Vancouver
12 scallops, shelled and muscle removed
300 g (10 ounces) fresh chanterelles, cleaned with a brush
150 ml (2/3 cup) butter
50 ml (1/4 cup) vegetable oil
3 cloves garlic, chopped
250 ml (1 cup) white wine
2.5 litres (10 cups) chicken stock
1 white onion, finely chopped
400 g (1 2/3 cups) Arborio rice
100g (1/2 cup) Parmesan cheese
Salt
Pepper
Sauté chanterelles with garlic and 75 ml (1/3 cup) of butter in a large, heavy-bottom sauce pan until soft. Remove with a slotted spoon. Reserve mushrooms for later. Add oil and onion and sweat until translucent. Add rice and cook for 3 minutes to coat rice in oil.
Deglaze with wine, stir until reduced (almost dry). Add 250ml (1 cup) of hot stock and stir until reduced. Keep adding stock 250ml (1 cup) at a time, stirring constantly, until rice is cooked. Season with salt and pepper, to taste. Remove from heat. Stir in butter, cheese and sage. Cover for 10 minutes. Stir chanterelles into risotto before serving.
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Pat scallops dry and season.
Sear in hot fry pan with garlic for 1 minute, then flip. Finish in the oven (350 degrees) for 2 to 3 minutes.
Grill 4 half lemons until charred.
Place risotto on the bottom of a bowl and top with scallops and grilled lemon. Garnish with sage.
Serves 4