Chef Smoke Special: Infused Seared Scallops with Sweet Pea Risotto and Crispy Prosciutto

Chef Smoke Special: Infused Seared Scallops with Sweet Pea Risotto and Crispy Prosciutto

A refined home-gourmet seafood plate with caramelized scallops, silky sweet pea risotto, crispy prosciutto, lemon, parmesan, and a glossy infused butter finish. Elegant enough for the Gourmet Edibles name, but fully doable in a home kitchen.

Yield

4 servings

Potency Assumption

This recipe uses:

• 3.5 grams cannabis flower
• 20% THC
• 3.5 grams = 3500 mg flower
• 3500 mg × 20% = 700 mg total THC before decarboxylation
• Estimated usable THC after decarb + infusion loss: approximately 560 mg THC

Infused Butter Batch Potency

This infused butter recipe makes 1/2 cup infused butter

• Total batch potency: approximately 560 mg THC
• 1/2 cup = 8 tablespoons
• Each tablespoon = approximately 70 mg THC

Recipe Potency

This recipe uses:

• 2 tablespoons infused butter total

So:

• 2 tablespoons × 70 mg = 140 mg THC total in recipe
• Divided into 4 servings = 35 mg THC per serving

Ingredients

For Decarboxylation

• 3.5 grams cannabis flower

For Infused Butter

• all of the decarboxylated cannabis
• 1/2 cup unsalted butter
• 1 cup water

For the Risotto

• 1 1/2 cups Arborio rice
• 5 cups warm chicken stock or seafood stock
• 2 tablespoons olive oil
• 1 small shallot, finely minced
• 3 cloves garlic, minced
• 1/2 cup dry white wine
• 1 cup peas, fresh or frozen
• 1/2 cup grated parmesan
• 2 tablespoons regular unsalted butter
• 1 tablespoon lemon zest
• salt and black pepper to taste

For the Crispy Prosciutto

• 4 slices prosciutto

For the Scallops

• 12 large sea scallops
• salt and black pepper
• 1 tablespoon neutral oil
• 1 tablespoon regular unsalted butter

For Finishing

• 2 tablespoons infused butter
• 1 tablespoon lemon juice
• 1 tablespoon chopped chives
• extra parmesan
• microgreens, optional

Decarboxylation Instructions

1. Preheat the oven to 240°F.
2. Break the cannabis flower into small pieces by hand.
3. Spread evenly on a parchment-lined baking tray.
4. Bake for 35 to 40 minutes, stirring once halfway through.
5. Remove and cool completely.

Infused Butter Instructions

1. Combine the decarboxylated cannabis, butter, and water in a small saucepan.
2. Keep over very low heat at a gentle simmer for 2 to 3 hours.
3. Stir occasionally and do not let it boil hard.
4. Strain through cheesecloth or a fine mesh strainer into a heatproof container.
5. Refrigerate until solid.
6. Lift off the butter and discard the water underneath.
7. Measure out 2 tablespoons for this recipe and reserve the rest.

Crispy Prosciutto Instructions

1. Preheat the oven to 375°F.
2. Lay the prosciutto slices on a parchment-lined tray.
3. Bake for 8 to 10 minutes until crisp.
4. Cool, then break into shards.

Risotto Instructions

1. Heat the olive oil in a large saucepan over medium heat.
2. Add the shallot and cook for 2 minutes.
3. Add the garlic and cook for 30 seconds.
4. Stir in the Arborio rice and cook for 1 to 2 minutes until lightly toasted.
5. Pour in the white wine and stir until absorbed.
6. Add the warm stock one ladle at a time, stirring often and allowing each addition to absorb before adding the next.
7. Continue until the rice is creamy and tender, about 20 to 25 minutes.
8. Stir in the peas, parmesan, regular butter, lemon zest, salt, and pepper.
9. Keep warm.

Scallop Instructions

1. Pat the scallops very dry with paper towels.
2. Season lightly with salt and black pepper.
3. Heat the neutral oil in a skillet over medium-high heat.
4. Add the scallops and sear for 1 1/2 to 2 minutes per side until deeply golden and just cooked through.
5. Add the regular butter in the last 30 seconds and baste lightly.

Finish

1. Melt the 2 tablespoons infused butter gently.
2. Stir in the lemon juice and chives.
3. Spoon lightly over the finished scallops or over the plated risotto just before serving.

Plate

1. Spoon sweet pea risotto onto each plate or into shallow bowls.
2. Top each serving with 3 scallops.
3. Finish with crispy prosciutto shards.
4. Spoon over a little infused lemon chive butter.
5. Garnish with extra parmesan and microgreens if using.

Potency Per Serving

• Total recipe potency: approximately 140 mg THC
• Serving size: 1 plated entrée
• Potency per serving: approximately 35 mg THC

Storage Notes

• Scallops are best served fresh.
• Risotto can be held briefly but is best served right away.
• Crispy prosciutto can be made ahead and stored airtight for 1 day.