Hoppin’ John Scallops With Risotto

Dive into a culinary journey right in the comfort of your own kitchen with this Cast Iron Scallops recipe, a delightful trio that promises to tantalize your taste buds and impress your dinner guests. Crafted exclusively with Fresh Press Farms High Heat Olive Oil, this recipe is not just a meal; it's an experience. From the creamy indulgence of Risotto to the Southern charm of Hoppin' John and culminating in the luxurious simplicity of Pan Seared Scallops, each element is perfectly complemented by the rich, robust flavors of the olive oil.
Yield

5 to 6 servings

Ingredients

Risotto
  • 2 Tbsp. Fresh Press Farms High Heat Olive Oil
  • 1/2 cup diced yellow onion
  • 2 Tbsp. chopped garlic
  • 1 cup arborio rice
  • 1/2 cup white wine
  • 1 tsp. kosher salt
  • 2-3 cups hot chicken stock
  • 1/2 cup grated Parmigiano Reggiano
  • 2 Tbsp. butter

Hoppin’ John
  • 1/2 cup dried black-eyed peas
  • 3 cups water
  • 2 bay leaves
  • 2 Tbsp. Fresh Press Farms High Heat Olive Oil
  • 3/4 cup small diced yellow onion
  • 1/2 cup small diced carrot
  • 4 Tbsp. chopped garlic
  • 1/2 cup diced Tasso ham (or sub bacon)
  • 2 Tbsp. chopped fresh thyme
  • 1/4 cup white wine
  • 2 cups chicken stock
  • 1/2 tsp. kosher salt
  • 1 tsp. blackening spice

Pan Seared Scallops
  • 1-1/2 lb. fresh dry pack scallops
  • 3 Tbsp. Fresh Press Farms High Heat Olive Oil
  • Kosher salt and fresh cracked black pepper to taste

Directions

Risotto
  1. Over medium heat, add oil to a medium sized sauté pan. Add diced onions, and cook, stirring occasionally until soft and opaque, about 5 to 7 minutes.
  2. Add chopped garlic, stir with wooden spoon, and continue to cook for 3 to 4 more minutes. Add rice, stir to coat with oil, and sauté for 1 minute.
  3. Add white wine and salt. Once wine is nearly absorbed by the rice, give it a stir, and begin adding hot chicken stock, 2 to 3 ounces at a time.
  4. Stir after each addition of stock. Continue adding stock in intervals until desired doneness has been achieved.
  5. Remove from heat and stir in butter and Parmigiano. Season to taste.

Hoppin’ John
  1. In a medium saucepan, bring black-eyed peas, water, and bay leaves to a boil, then reduce heat to low and simmer until tender, about 45 minutes to an hour.
  2. In another sauce pot, add oil, then diced onions and carrots, and sweat for about 10 minutes. Add chopped garlic, Tasso, and thyme. Stir and continue to cook for 3 to 4 more minutes.
  3. Add white wine and simmer for 3 minutes to burn off alcohol.
  4. Strain the black-eyed peas and add to saucepot with stock, salt, and blackening spice. Simmer until vegetables are tender. Season to taste.

Pan Seared Scallops
  1. Heat a sauté pan on high.
  2. Dry scallops with a paper towel, then season with salt and pepper.
  3. Working in batches, pour a splash of oil into your pan, and place scallops in pan 1 at time, making sure not to overcrowd them.
  4. Cook for 3 to 4 minutes until caramelized, then flip and cook for another 2 minutes.
  5. Place a mound of risotto onto each plate, topped with the hoppin’ john, and finally 5 or 6 scallops.
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