Recipe Courtesy Chef Brian Malarkey of Herringbone Restaurants
Serves 4 friends
12 Scallops – Preferably Fresh Dry Pack
1 Cup Farro
4 Cups Chicken Stock – Low Sodium if you don’t make your own
1 stick Butter - unsalted
1 bunch Broccolini, charred & chopped
4 strips Bacon, small diced
6 oz Parmesan Cheese, shredded
¼ Cup Gremolata
Salt and Pepper to taste
Chicken Stock Ingredients:
1 Gallon Water
3 ea Celery - chopped
3 ea Carrot - chopped
1 ea Yellow Onion - chopped
Bones of 2 chickens - feet if you can find them
4 sticks Thyme
2 each - Bay Leaves
¼ cup Parsley, chopped
2 each Lemons – Zested & Juiced
1 Tablespoon Tarragon chopped
1 Tablespoon Oregano chopped
¼ Cup Smoked Almonds - chopped
1 pinch Chili Flake
⅓ Cup Extra Virgin Olive Oil
Salt and Pepper to Taste
In a medium sauce pot over medium heat, add the bacon and render it down until it starts to get crispy (3 minutes). Add the farro and gently sauté in the bacon fat (3 minutes). Start adding the chicken stock (just enough to cover), turn heat down and cook until it softens (20 to 30 minutes). Constantly stir and continue to add chicken stock as it absorbs. When the farro is “tooth tender,” add the butter, Parmesan and chopped Broccolini. Stir until it “creams out” smooth risotto style. Season with Salt and Pepper.
In another large sauté pan over high heat add canola oil. Pat the scallops dry with a paper towel and season with salt. Place them in the sauté pan and cook until they become golden brown on the 1st side -- 2 to 3 minutes. Turn over and cook for another minute or 2. Scallops are best mid rare.
Plate on a platter: Farro “Risotto” down first with the scallops on top of it. Finish by spooning the Gremolata over the top. Sit back, pour some wine, relax, eat, laugh, tell stories and make memories.
Broccolini: Toss the Broccolini in the olive oil, season with salt. Char in the oven on a high broil until it starts to blacken or grill to get the good Char. Don’t fear the burn!
Chicken Stock Recipe:
Put every thing in a large pot and bring it to a gentle simmer. Cook it for 8 to 24 hours – add water as it evaporates. Strain it and refrigerate it. The fat will rise to the top – skim it and use the fat to cook with – better then butter. Return the stock to a pot and reduce it to about 4 to 5 cups - I like to store in an ice tray to enhance all sauces.
Combine all ingredients in a mixing bowl – EXCEPT the lemon juice. Not until you are ready to serve will you add the lemon juice.