There’s something so magical about Halloween. From watching Hocus Pocus, to gorging on sweets it really is one of my favorite times of year. For this Halloween I wanted to come up with a dark and spooky dish to fit the season.
One ingredient came to mind, squid ink. Squid ink has become a really exciting ingredient for me. I’ve had it in nicer restaurants and enjoyed it. And of course we can’t forget my pasta for goths recipe that stars squid ink pasta. Squid ink gives a beautiful briny, ocean-like flavor to whatever you add it to. Squid ink used to be a hard to find luxury ingredient, but we live in the age of the internet and you can easily find it online.
I figured why not risotto? And to make it even better I topped it with sea scallops that have a beautiful sweet flavor, and also provides a great visual contrast to the black risotto. It’s almost like a full moon on a cold black night. All in all this dish might look shocking, but has a beatiful ocean flavor that will keep ypu diving in for more.
- 1 lb sea scallops
- 1 shallot finely diced
- 3 cloves garlic, minced
- 1 1/2 cup arborio rice
- 2 cups white wine
- 4 cups seafood broth
- 3/4 cup parmesan
- 1 tbsp squid ink
- 1 tbsp oil
- 4 tbsp unsalted butter
- Salt and pepper to taste
Heat the broth on a backburner in a medium saucepan over low heat.
Heat the oil over medium-high heat. Add the shallot and garlic and saute until fragrant, about one minute. Reduce the geat to medium. Add the rice and constantly stir to toast evenly, about two to three minutes. Add the wine and stir constantly until the rice absorbs the liquid, about five minutes.
At this point it’s all about focus and repetition. Add one ladle of the broth into the rice, and like you did with the wine, stir constantly until it absorbs, about two to three minutes. Keep repeating this process until the rice is fully cooked, about 30 minutes total.
When the rice is almost done add the butter into a separate heavy-bottomed pan (preferably cast iron) and heat over medium-high. Make sure your scallops are as dry as possible. Right before adding the scallops to the pan season one side with salt and pepper. Place the seasoned side of the scallops down in the pan and cook for two minutes. Right before flipping season the other side of the scallops. Flip and cook for one minute to 90 seconds depending on the thickness of the scallops.