Located in Liberty State Park in Jersey City, Maritime Parc is known for its elegance and outstanding cuisine. With the New York skyline in view, Maritime Parc offers a beautiful vista to go along with an excellent dinner. Chef Chris Siversen is primed for the new season with his recipe for Butternut Squash Risotto with Scallops and Crispy Prosciutto.
Butternut Squash Risotto With Scallops and Crispy Prosciutto 4 Tablespoons Olive Oil ½ Teaspoon Ground Star Anise ½ Teaspoon Ground Cloves ¾ Teaspoon Ground Nutmeg 1 Teaspoon Ground Cinnamon 1 Half of One Small Butternut Squash Seeded 1 Small Spanish Onion Diced 1 Cup Risotto ½ Cup White Wine 1 Quart Chicken Stock, Vegetable Stock or Water 1 Cup Milk ¼ Cup Parmesan Cheese Grated 3 Tablespoons Butter 1 Tablespoon Sage Chopped 12 Seas Scallops Cleaned 4 Pieces Prosciutto Thinly Sliced, Then Baked Until Crispy Like Bacon
• Preheat oven to 350 degrees. • Mix spices with 1 tablespoon of the olive oil to make a paste. Spread on meat side of squash and place on cookie sheet skin side down. Cook until tender, then scoop the meat along with the browned spices and puree into food processor. Blend until very smooth. • Season with salt and pepper. Reserve for risotto. • Preheat sauté pan over medium heat. Add 2 tablespoons of olive oil as well as onion and sauté until translucent. Add risotto and cook until slightly nutty in color. Add white wine and cook until absorbed by the rice, stirring continuously. Add just enough stock/water to cover rice while again stirring continuously. When the rice is becoming tender, add the butternut squash puree as well as milk, cheese, butter and sage. Season with salt and pepper. Reserve some of the milk for finishing. • Lower temperature until ready to serve. Heat a sauté pan until hot and add 1 tablespoon of olive oil. Season the scallops with salt and pepper, then place in hot pan and cook on both sides until scallops are slightly springy to the touch. • Raise the temperature on the risotto and adjust the consistency so it is creamy and rice is slightly nutty in the center. Add the scallops, crumble the crispy prosciutto on top and serve at once. *Serves 4.
NJ TOP DOCS | 39