FOSTER’S Restaurant

Bamboo risotto primavera timbale with pan seared diver scallop

Serves 4

4 large diver scallops
4 cups cooked bamboo risotto (any high gluten rice can be substituted)
2 cloves slivered garlic
2 Tbsp olive oil
1 red onion grilled diced
1 zucchini grilled diced
1 yellow squash grilled diced
1 small eggplant grilled diced
1 red pepper roasted diced
¼ cup parmesan cheese
Potato chip for garnish

In a small sauté pan place 1 Tbsp oil and heat until wisps of smoke arise. Season scallops with salt and pepper and gently place in the hot oil browning on both sides. Set aside. In a larger sauté pan heat remaining oil and slivered garlic until very light tan. Add diced grilled vegetables and cook for 2 minutes. Season with salt and pepper to taste. Add rice and 2 Tbsp of water then cook until hot. Add cheese at the end of 2 minutes and place in small ramekins (sp) and press down firmly. Put a plate on top and flip over and gently remove ramekin. Place a scallop on top with a small incision and fill void with a potato chip. Drizzle with port wine reduction. Port reduction is 2 cups port and 1 Tbsp red currant preserve cooked and reduced until it coats the back of a spoon.