Valentine elegance: Oysters Rockefeller + Truffled Risotto

Valentine elegance.
Exquisite offerings to start the Valentine weekend a little early.
The Menu Shoppe has it covered…classic elegance.
How’s your specialty menus for special occasions?
A quintessential classic…
Oysters Rockefeller
Rock salt
12 bluepoint or other medium mild-flavored oysters, well chilled
4 tbsp. butter
4 tbsp. flour
6 scallions, trimmed and minced
2 ribs celery, trimmed, peeled, and minced
Leaves from 1 bunch parsley, minced
Leaves from 2 sprigs tarragon, minced
2–3 pinches cayenne
Salt and freshly ground white pepper
3 tbsp. fresh bread crumbs
Fill 2 medium ovenproof baking dishes halfway with rock salt. Shuck oysters with an oyster knife over a medium bowl to catch oyster liquor (you should have about 1⁄2 cup), discarding flat top shells. Loosen oysters from bottom rounded shells with the knife. Nestle 6 of the shucked oysters, in their shells, into each bed of rock salt, cover with plastic wrap, and refrigerate.
Melt butter in a heavy medium saucepan over medium heat. Add flour and cook, stirring constantly with a wooden spoon, for 2 minutes. Add reserved oyster liquor and cook until pasty, about 2 minutes. Stir in scallions, celery, parsley, tarragon, and cayenne and salt and pepper to taste. Reduce heat to medium-low and cook, stirring occasionally, for 1 hour. Transfer to a food processor, add bread crumbs, and process to a smooth paste, 1–2 minutes.
Preheat broiler. Put paste into a pastry bag fitted with a 1⁄4″ plain pastry tip. Uncover oysters and pipe paste completely over oysters. Broil until paste begins to brown and oysters are just cooked through, 5–7 minutes. Trim with parsley sprigs.
Elegant  as a first course, or small plate offering
Seared Scallops on Shrimp and Truffle Risotto
3 8-ounce bottles clam juice
1 cup low-salt chicken broth
3 tablespoons olive oil
6 uncooked large shrimp, peeled, deveined, diced
1/4 cup chopped onion
1 garlic clove, minced
1 cup arborio rice
1/4 cup dry white wine
2 tablespoons (1/4 stick) butter
1 tablespoon vegetable oil
6 large sea scallops
Truffle oil* available at specialty stores
2 tablespoons chopped fresh chives
Bring clam juice and broth to simmer in medium saucepan. Reduce heat to low–cover to keep warm. Heat olive oil in heavy medium saucepan over medium-high heat. Add shrimp– sauté 1 minute. Using slotted spoon, transfer to bowl. Add onion to pan–sauté until translucent, about 1 minute. Add garlic–sauté 15 seconds. Add rice–stir 1 minute.
Add wine–simmer until absorbed, about 1 minute. Add 1 cup clam juice mixture to rice– simmer until liquid is absorbed, stirring often. Continue adding liquid 1 cup at a time and stirring often, allowing each addition to be absorbed before adding next, until rice is tender but still firm to bite, about 20 minutes. Stir in butter and shrimp. Season to taste.
Heat vegetable oil in heavy medium skillet over high heat. Sear scallops until golden brown and just opaque in center, about 1 minute per side. Divide risotto among 6 plates. Place 1 scallop atop risotto on each plate, drizzle lightly with truffle oil, sprinkle with chives, and serve. Read More
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This entry was posted in appetizer, holiday, recipes, risotto, seafood, small plates and tagged , , , , , . Bookmark the permalink.

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