Sea Scallop Risotto with Sugar Snap Peas

Sugar Snap Peas

1 LB Sugar Snap Peas, cleaned

Prepare Ice Water Bath. In large saucepan, boil 4 Quarts water and 1-cup salt. Add Sugar Snap Peas and cook for 60-90 seconds until peas are bright green. Plunge peas into ice water bath. Set aside.

Risotto
5 Cups Chicken Broth
3 Tablespoons Unsalted Butter
1 Medium Onion Finely Diced
1 1/2 Cups Arborio Rice
3/4 Cup Taylor Family Vineyards 2007 Sauvignon Blanc

Over medium heat, bring Chicken Broth to a boil. Cover and remove from heat. In heavy saucepan, melt butter over medium heat. Add onion and cook until soft. Add rice and cook until translucent, being careful not to brown the rice. Add wine and cook until wine is absorbed stirring frequently. Add one cup warm Chicken Broth, heating to a rapid simmer. When rice thickens add Chicken Broth by 1/2-cup increments. Cook until rice is tender, yet firm. Salt and pepper to taste.

Scallops

Preheat broiler.
12 Fresh Large Sea Scallops (Salted and Peppered)
1/4-Teaspoon Paprika
2 Tablespoons Butter (diced into 12 pieces)

Sprinkle Scallops with Paprika. Top each scallop with butter and broil until scallops are cooked thoroughly, about 8 minutes.

Add Sugar Snap Peas to Risotto. Stir thoroughly. Top with Sea Scallops and serve immediately with Taylor Family Vineyards 2007 Sauvignon Blanc and rustic French bread

Recipe by Sandy Taylor Carlson