Brochettes of Asparagus and Scallops

Prepared on Shrimp Risotto. Recipe courtesy of Chef Robert Barral, Café Provence, Brandon, Vermont. Serves 4.

Basic Ingredients

Asparagus, 1 bunch
Scallops, 2 each
Arborio rice, 2 cups
Shallots, 1 each
Olive oil, 2 oz.
Butter, 3 oz.
Heavy cream, 2 cups
Parmesan cheese, 1/2 cup
Vegetable stock, 2 cups
Shrimps, 12 each

Vinaigrette Ingredients

Shallots, 1 each
Shrimp shells, 12 each
Tomatoes, 2 each
Basil, 1/2 cup
Balsamic vinegar, 1/2 cup
Lemon juice, 1/2 each

Directions

Make the brochettes: Blanch the asparagus in a pot of boiling water. With a wooden skewer make a whole in the scallops from one side to the other. Remove the skewer and replace by the asparagus. Place 2 scallops on each asparagus if they are large enough. Reserve in the cooler until cooking time.

Make the risotto: In a saucepot, sweat the chopped shallots in olive oil, and then add the Arborio rice. Mix well then start to add gradually the vegetable stock, until the rice is cooked and has absorbed all the liquid. At the end, add the heavy cream, Parmesan cheese, butter and sautéed diced shrimps. The leftover asparagus are sliced and added to the risotto as garnish.

Cook the scallops: Use a Teflon pan to cook the scallops. Place salt and pepper on both side.