Seared Scallops With Spicy Blackberry Sauce Guanciale Shiitake Risotto
Ingredients
- 0.5 lb fresh blackberries
- 0.5 c red wine vinegar
- 0.5 c water
- 0.5 c brown sugar
- 0.25 t red pepper flakes
- 1 pn salt
- 3 T unsalted butter, divided
- 0.5 lb guanciale or pancetta, cut into 1-inch by 1/4-inch batons
- 1 olive oil
- 2 medium shallots, minced
- 8 oz shiitake mushroom capps, cut into 1/4-inch dice
- 0 salt and pepper, to taste
- 1 c short grain rice
- 0.25 c dry white wine
- 4 c vegetable broth, warmed on stove
- 3 T flat leaf parsley, minced, plus more as garnish, optional
- 0.5 c parmesan cheese, grated
- 4 large (dry) sea scallops
Instructions
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