Seared Scallops & Mushroom Risotto

Place the chocolate in a medium heatproof bowl. In a small pot, heat 3 tablespoons of the cream (you will have extra) on medium-high until it begins to simmer. Transfer to the bowl of chocolate; add a pinch of salt. Let sit, without stirring, 1 minute, or until the chocolate begins to melt. Slowly whisk until thoroughly combined. Cover and freeze about 30 minutes, or until set. Meanwhile, finely chop the pistachios; place in a small bowl. Working quickly, scoop about 1 tablespoon of the chilled chocolate mixture into your hands; roll into a ball. Transfer to the bowl of chopped pistachios and toss to evenly coat. Transfer to a plate. Repeat with the remaining chocolate and pistachios to yield 4 truffles. Refrigerate until ready to serve.  

While the chocolate sets, wash and dry the fresh produce. Cut the mushrooms into bite-sized pieces. Peel and roughly chop 2 cloves of garlic. Peel and small dice the shallot. Thinly slice the chives.

In a medium pan (nonstick, if you have one), heat 1 tablespoon of olive oil on medium-high until hot. Add the mushroom pieces in an even layer. Cook, without stirring, 4 to 5 minutes, or until browned. Add the chopped garlic; season with salt and pepper. Cook, stirring frequently, 1 to 2 minutes, or until softened. Add the spinach; season with salt and pepper. Cook, stirring frequently, 1 to 2 minutes, or until wilted. Transfer to a bowl. Taste, then season with salt and pepper if desired. Cover with foil to keep warm. Wipe out the pan.

In a medium pot, heat 2 teaspoons of olive oil on medium-high until hot. Add the diced shallot; season with salt and pepper. Cook, stirring frequently, 1 to 2 minutes, or until slightly softened. Add the rice and a drizzle of olive oil; season with salt and pepper. Cook, stirring frequently, 1 to 2 minutes, or until lightly browned.

To the pot, add the demi-glace (carefully, as the liquid may splatter) and 3 ½ cups of water; season with salt and pepper. Heat to boiling on high. Once boiling, reduce the heat to medium-high. Cook, stirring frequently, 16 to 18 minutes, or until most of the liquid has been absorbed and the rice is al dente (still slightly firm to the bite). Turn off the heat. Add the crème fraîche, butter, verjus, cooked vegetables, and truffle zest. Stir until thoroughly combined and the butter is melted. Taste, then season with salt and pepper if desired. 

Pat the scallops dry with paper towels. Using your hands, remove and discard the tough side muscle from each scallop. Season with salt and pepper on both sides. In the same pan, heat 2 teaspoons of olive oil on medium-high until hot. Add the seasoned scallops in an even layer. Cook 4 to 5 minutes, or until lightly browned. Flip and cook 1 to 2 minutes, or until lightly browned and cooked through. Turn off the heat. Serve the finished risotto topped with the cooked scallops. Garnish with the crispy onions and sliced chives. Serve the chocolate truffles for dessert. Enjoy!