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Sea Scallops Wrapped in Prosciutto with Red Wine Fava Bean Risotto (August 9, 2001)

Wow, what a weekend coming up! Saturday, August 11 you've got a lot of choices; two activities that caught our eye and interest are the 6th Annual Vineyard Blues Festival at Hillebrand Estates Winery, Niagara on the Lake, Ontario and opening day of Tennis Canada's international women's tennis championship, the Rogers AT&T Cup at York University in Toronto.

The Blues Festival is set against the backdrop of the Stone Road Vineyards and the Niagara Escarpment, and will feature such artists as The Nightshift Blues Band, Raoul and the Big Time, Dawn Tyler Watson, Rob Lutes and Rob MacDonald as well as Big Daddy G. The site has grass seating available, or bring your own comfortable lawn chair and sun hat! You won't go hungry, for Chef Tony de Luca of Hillebrand's Vineyard Café's is waiting to feed you, and of course, his wine country cuisine is perfectly matched by those award winning VQA wines!

In case you can't make the scene, try this recipe from Chef Tony…..

Sea Scallops Wrapped in Prosciutto
with Red Wine Fava Bean Risotto

Oh, we've got a break between sets, and I'm starved after jumping with Raoul and his band's fabulous music. Let's make our way over to the Vineyard Café, I'm dying to try those sea scallops, especially topped with foie gras. What a wonderful day this is!

4 large sea scallops
fresh ground pepper
2 Tbsp olive oil
8 sprigs sage
4 slices prosciutto
2 Tbsp cold butter
2 shallots, peeled and finely chopped
1 tsp garlic, peeled and finely diced
1 cup Arborio short grain rice
2 cups red wine
1 cup fava beans, peeled and blanched
2 Tbsp grated Parmeggiano Reggiano
salt and pepper to taste

  • Season the scallops with fresh ground pepper.
  • Sprinkle 1 tablespoon of the olive oil over the four slices of prosciutto.
  • Place 2 leaves of sage on each of the 4 slices of prosciutto.
  • Fold the prosciutto in half horizontally to make a "collar."
  • Fold the prosciutto collar around each of the four scallops.
  • Secure each piece of prosciutto with a toothpick.
  • Add 1 tablespoon butter and the other 1 tablespoon olive oil to a preheated sauce pan.
  • Add in the shallots and stir for 3 minutes over moderately high heat.
  • Add in the garlic, stir for 2 minutes.
  • Add in the arborio rice and stir frequently.
  • Add in the red wine.
  • Bring to a boil and reduce the heat to a simmer.
  • Stir continuously until the rice has absorbed all the red wine.
  • Add in the fava beans, the remaining butter and the parmesan cheese.
  • Stir to blend the cheese and the butter.
  • Season with salt and pepper.
  • Serve immediately.
Accompanying wine?
Tony Recommends...

a medium bodied, dry white. Specifically, Soave (Pieropan or Anselmi), a San Gimignano or Loire Sauvignon Blanc (Sancerre/Pouilly-Fume).

Note: for an extra measure of luxury, we add a piece of saute foie gras on top of the scallop. Allow two ounces of foie gras per scallop. We also use a herb oil to drizzle around the plate.

For more information, call Hillbrand at 800-582-8412 or visit the website at www.hillebrand.com.

Happily tested by Helen Hatton and Ron Morris.

 

 

 

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