McCormick & Schmick's Seafood Restaurants, Inc. has more than 50 affordable upscale casual dining restaurants that specialize in fish and other seafood dishes in 21 states and the District of Columbia. Half of these restaurants are located in buildings included in the National Register of Historic Places. Each restaurant's menu is printed daily and contains between 85 and 100 made-to-order dishes that incorporate local, regional, national, and international species of seafood and 30 to 40 varieties of fresh fish. The company operates primarily under the McCormick & Schmick brand. Its other names include M & S Grill, McCormick's Fish House & Bar, and Spenger's Fresh Fish Grotto.

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Seared Scallops with Risotto Cake



SEARED SCALLOPS with RISOTTO CAKE
McCormick and Schmick's Recipe

Serves 4

Tomato Risotto
3 tablespoons extra virgin olive oil
1 onion, finely chopped
2 cloves garlic, finely chopped
1 cup Arborio rice
1/2 teaspoon finely chopped lemon zest
1 tablespoons tomato paste
1/2 cup white wine
2 cups fish, chicken or vegetable stock
1/2 teaspoon sea salt
1/4 teaspoon freshly ground black pepper
1/3 cup grated Parmesan cheese
1 tablespoon lemon juice
2 tablespoons heavy cream
2 tablespoons additional parmesan cheese
1 tablespoon chiffonade fresh basil
2 tablespoon finely diced tomatoes

Pesto Sauce
1 1/2 ounces fresh basil leaves
1 tablespoon chopped fresh parsley
1/2 cup grated parmesan cheese
1 tablespoon roasted garlic
2/3 cup extra virgin olive oil
salt and pepper to taste

Dish Ingredients
16 U-10 dry pack sea scallops
1 pound leaf spinach
3 tablespoons extra virgin olive oil
crispy fried leeks or pea sprouts, or radish sprouts for garnish.

Tomato Risotto: Heat 2 tablespoons of the olive oil in a large saucepan over a medium heat and cook the onion for 5 minutes, stirring occasionally. Add the garlic, rice, tomato paste and lemon zest and cook for 1 minute, stirring to coat the rice with oil. Add the wine, stock, salt and pepper, bring the mixture to a boil then cover with a lid and reduce the heat to low. Simmer gently for 16 minutes without lifting the lid. Remove the lid and quickly stir and cooking for a further 5 minutes. Stir the lemon juice, cheese and reserved tablespoon of olive oil through the rice.  Spread Risotto on a cookie sheet and allow it to cool.  Stir in heavy cream additional parmesan cheese, chiffonade basil and finely diced tomatoes. Form into four equal sized risotto cakes.

Pesto Sauce: Place all dry ingredients in a food processor or blender add oil and puree until smooth. Place the pesto into a squeeze bottle to serve.

For the Dish: Season the scallops and sear over high heat in a large skillet until nicely browned approximately 3 minutes per side.  Meanwhile griddle risotto cake in a nonstick skillet until heated through - approximately 2 minutes per side. 

To Serve: Place the risotto cakes on four large dinner plates in the center.  Add the spinach into the nonstick skillet along with 1 1/2 tablespoons of olive oil, season to taste and wilt spinach. 
Place spinach on top of risotto cake and around them place four seared scallops per plate. 
Drizzle the plate with pesto oil and top the spinach with crispy fried leeks, or sprouts and serve.

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