LCBO Food & Drink Spring 2025

STALK MARKET

Japanese-Style Asparagus Risotto with Sesame Crusted Scallops Combining Japanese flavours with Italian technique creates an unforgettable main course to wow guests on a Saturday night. Kombu is a type of seaweed, and bonito shavings are made from a smoked and dried fish in the tuna family. They can be found at Japanese, Korean and select Asian food shops. DASHI (STOCK) 1 4-inch- (10-cm-) square piece of kombu 4 cups (1 L) water 2 cups (500 mL) bonito shavings (do not pack) RISOTTO AND SCALLOPS 3/4 lb (340 g) asparagus, tough ends trimmed 5 tbsp (75 mL) unsalted butter, divided 2 shallots, finely chopped 1 cup (250 mL) sushi rice 1/2 cup (125 mL) sake 1 cup (250 mL) freshly grated Parmesan 3 tsp (15 mL) fresh lemon juice, divided Salt to taste 12 large (12/20) scallops, about 14 oz (395 g) 1 egg, beaten 1/4 cup (60 mL) sesame seeds 1 green onion, thinly sliced Freshly ground pepper to serve 1. For the dashi, wipe kombu with a damp cloth. Place in a saucepan with water and let soak 30 minutes. Place on low heat. Cook until water is steaming but not boiling, about 15 minutes. Remove kombu and raise heat to high. When it comes to a boil, add bonito shavings and cook for 20 seconds. Remove from heat and infuse for 10 minutes. Strain

dente and a little saucy. If rice is too hard, add hot water in 1/4-cup (60‑mL) increments until done. 4. Stir in 2 tbsp (30 mL) butter, Parmesan and 1 tsp (5 mL) lemon juice. Season with salt. Cover while preparing scallops. 5. Remove and discard any abductor muscles from scallops. Pat dry with paper towel and sea son lightly with salt. Working one at a time, dip one side of scallop in beaten egg then sesame seeds. Set aside, sesame sides up. 6. Heat remaining 1 tbsp (15 mL) butter in a large nonstick frying pan over high heat. When foamy, add scallops, sesame sides down, and reduce heat to medium-high. Cook until golden brown, about 2 minutes. Flip and cook until

into a clean pot and keep warm over low heat.

slightly underdone, about 1 minute more. Turn off heat and add remaining lemon juice to deglaze pan. 7. If risotto is a bit stiff, stir in a little hot water to loosen. Divide between four warmed plates or shallow bowls. Top with aspara gus tips then scallops and pan juices. Sprinkle with green onion and pepper. WHAT TO SERVE Banfi Principessa Gavia Gavi DOCG VINTAGES ESSENTIALS 250696, $21.95 Gavi’s refreshing tang will cut the risotto’s creamy texture, while the wine’s grapefruit and fennel notes match well with the recipe’s flavours. Serves 4

2. Trim top 21/2 inches (6 cm) from asparagus. Bring dashi to a boil. Add tips and cook until tender crisp, about 2 minutes. Remove with a slot ted spoon and keep dashi hot over low heat. Cut remaining asparagus into 1/3-inch- (8-mm-) long rounds. 3. Heat 2 tbsp (30 mL) butter in a large, non-reactive saucepan on medium heat. Add shallots. Cook, stirring, until softened but not browned, about 2 minutes. Add rice. Cook, stirring, for 2 minutes. Add sake. Cook, stirring often, until evap orated. Add asparagus stem pieces. Add hot dashi 1 cup (250 mL) at a time, stirring rice often, waiting until most of the liquid is absorbed before adding more dashi. When dashi is gone, rice should still be slightly al

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———————— SPRING 2025