2-3tablespoonsF. Oliver’s Poker Run Pork Seasoning
1-2tablespoonsF. Oliver’s Single Varietal EVOO
For the Watercress Salad:
3cupswatercress, rinsed well and spun dry
2tablespoonsF. Oliver’s Dark Chocolate Balsamic
1/3cupF. Oliver’s Fresh Pressed Blood Orange EVOO
Fresh strawberries, sliced
Bring broth to a very low simmer. Heat Blood Orange EVOO in a large pot over medium-high head. Add onions and cook until softened, stirring occasionally.
Add garlic and cook until the garlic aroma is apparent, about 30 seconds to 1 minute.
Add rice and salt; stir well. Turn heat down to medium-low. Stir a ½ cup of broth and about 2 tablespoons of wine to the rice. Cook, stirring frequently, until liquid is absorbed.
Continue to cook on medium-low, adding broth in ½ cup increments and wine in 2 tablespoon increments; stir frequently after each addition until most of the liquid is absorbed. The risotto is done when you have used all of the broth and most if not all of the wine, and the rice dish is creamy and just tender. This usually takes 30-40 minutes.
Remove from the heat and stir in 1 cup cheese.
Lightly pat each scallop top and bottom with Poker Run Pork Seasoning.
In a medium sauté pan, heat EVOO until oil is pulling away from the center of the pan. Place one scallop at a time in the pan and sear each side until golden brown and scallop is just cooked through, turning only once (about 5 minutes total). Repeat until all scallops have been cooked.
In a small bowl, whisk together Dark Chocolate Balsamic Vinegar and Blood Orange EVOO. Season to taste with salt, and lightly dress watercress topped with strawberries with vinaigrette.
To serve: Serve individually, with risotto, scallops, and a small amount of watercress salad on top. Drizzle with remaining vinaigrette, sprinkle of cheese, and freshly cracked black pepper, if desired.