Revelers Club Collection's video: Seared Sea Scallops with Chef Michael Jordan

Executive Chef Michael Jordan of El Gaucho Bellevue shows us how to make Prosciutto Wrapped Sea Scallops with a Butternut Squash Risotto, Micro Greens, Toasted Pistachios and Infused Basil Oil. Ingredients: 16 ea Sea Scallops 16 slices Shaved Prosciutto-foreign or domestic To Taste Salt and pepper ¼ cup Olive oil 2 cups Arborio or Carnaroli (preferred) Rice 1 cup White wine such as Sauvignon Blanc 1 qt Stock-vegetable, chicken or just plain water 1 cup Leeks-Julienne half moons 1 cup Butternut Squash-diced and roasted 2 oz Parmesan cheese 1 oz Cream 1 oz Unsalted butter 3 Tablespoons Minced Herbs-whatever is fresh and available 2 oz. Basil Oil-or any other high quality infused oil 3 oz. Micro Greens-your choice (any kind of sprout may be used as well) Preparation Wrap the scallops: With a paper towel dry the scallops. Fold the prosciutto in half lengthwise to make a strip that is about as wide as the scallop is high. Repeat with all the pieces of ham. Wrap each scallop with a piece of the ham. The ham should be sticky enough for it to hold together on the scallop but you can secure it with a tooth pick if you fear it might fall off while it is cooking. Season the top and bottom of the scallop with salt and pepper and set aside until you are ready to sear them. Make the risotto: Place the stock in a 5 Qt. Sauce Pot, bring it to a simmer. Taste and season the stock with salt and pepper. Heat a sauce pan over medium low heat and add the oil for just a moment until fragrant. Add the rice, stirring with a wooden spoon frequently for about 3 minutes. Add the white wine and continue to cook, stirring constantly until all of the wine has been absorbed by the rice. Ladle enough of the hot chicken stock over the rice to barely cover it. Continue to stir and cook the rice until the stock evaporates. Add more stock to cover the rice, continuously stirring as the stock evaporates. Repeat this process until most of the stock is absorbed and the rice is cooked to 80% done. Set aside and allow to cool to room temperature. This step can be done the night before. Put the pre-cooked risotto and the leeks into a pan and add enough stock to just cover. Season with salt and pepper and taste. Bring this to a light simmer and stir consistently until all the liquid has been absorbed by the rice. Taste a few grains of the rice. If it still has a hard center then add a little more stock and stir until it has completely absorbed. When the rice is al dente but not crunchy add the squash, cream, butter and cheese to taste. Reseason with salt and pepper to taste and fold in the fresh herbs. Set aside to keep warm. Sear the scallops: Heat a sauté pan with enough olive oil to lightly cover the bottom of the pan. Put the flame on high and allow the oil to heat up until you see it ripple and there is a slight bit of smoke rising from the oil. Gently place you scallops in the pan leaving a little room around each scallop. Turn the heat down to medium high and allow the scallop to sit without moving until a nice brown crust forms. About 2-3 minutes. Turn the scallop and allow it to color on the other side as well. When done set aside on a plate lined with paper towels. To plate: Spoon some of the risotto onto the center of your serving plate, top with four scallops for an entrée, two for an appetizer. Sprinkle micro greens over the scallops, sprinkle cheese around the risotto onto the plate and drizzle a nice infused oil of your choice over the dish. Enjoy!