Champagne Farotto with Maple-Chili Seared Scallops and Asparagus

Warm, creamy, sweet, and then so spicy... This delicate champagne "farotto" uses my favorite Italian grain, farro, instead of arborio rice. The glaze on the scallops is simply tantilizing, as it teases your palate first with a natural, sugary sweet, then finishes with a swift flash of chili spice.

Champagne: The effervence of champagne gets to the bloodstream more quickly than wine, making the whole body feel the warm glow of this most celebrated aphrodisiac. It is also said that the scent of dry Champagnes are similar to the aromas of female pheromones.

Cheese: Again, cheese contains a large amount of PEA, phenyl ethylamine, which releases the same such of hormones that is experienced during sex. This dish is loaded with creamy fromage.

Asparagus: The aphrodisiac quality of asparagus is almost purely in its long, phallic shape. But in addition, this healthy vegetable contains lots of nutrients that are necessary for the production of healthy hormones.

Scallops: Scallops were first associated with aphrodesiac powers in ancient Greece, as myth claims that Aprhodite floated on the sea to earth on the shell of a scallop. Recent studies have shown that scallops and other bivalvles may have the ability to raise the levels of sex hormones in both men and women.

Maple Syrup: Like honey, the thick viscosity of this woody nectar is what makes it so sensual. Though maple syrup specifically does not have any documented aphrodisiac powers, its incredible sweetness is the perfect contrast to the piquante chile.

Chile: Chile peppers increase heart rate, release endorphines, and cause a feeling of energy to wave over the entire body. These effects of this spicy pepper are exceedingly familiar to the act that will inevitably follow this sweet, yet spicy, entree.

Champagne Farotto with Maple-Chile Seared Scallops and Asparagus

Serves 2

For the Maple-Chile Glaze:
1/4 cup fresh Maple Syrup

1/2 tsp Salt
1/2 tsp Red Pepper Flakes
1/4 tsp Mustard Powder
1/4 Paprika
1 Tbsp Extra Virgin Olive Oil
1 tsp Chili-infused Olive Oil (if none available, replace with olive oil)

For the risotto:
2 cups Fish Stock
2 cups Chicken stock
1 cup water
Olive oil
1 Shallot, thinly sliced

1 cup Farro (or Arborio Rice)

3 champagne flutes Champagne, plus one reserved

1 cup Parmesan cheese

Salt and Pepper, to taste

Fresh Diver Scallops, portioned as desired

6-10 spears fresh Asparagus

Whisk together ingredients for glaze in a large, shallow ramekin. Add scallops and set aside while risotto is cooking to allow glaze to infuse with spices.

In a small pot, heat stocks and water to a boil, then turn down to a simmer. This will be used to cook the rice by keeping it at a steady temperature.

Heat a medium saucepan on high. Add olive oil and shallots, sauté until almost transparent. Add rice and reduce to medium heat. Sauté rice to toast, about 3 minutes. Add champange, and allow liquid to become absorbed by the rice. Add a ladle-full of warm broth mixture to rice, stir, and allow to absorb. Continue this process until rice releases its gluten and becomes thick, 30-40 minutes. When rice is soft, add last flute of champagne. When champagne has been mostly absorbed, add cheese, and fold together. Add salt and pepper, to taste.

In between ladling when rice is nearly done, begin work on the scallops. Heat a large sauté pan on high, add a drizzle of olive oil to coat entire bottom of pan. Add scallops, and sear on both sides, about 1-2 minutes each side. Remove from pan and place on a warm plate near stove to finish cooking through.

Blanch asparagus in a boiling pot of water. Remove after 1-3 minutes.

To plate, add a mound of risotto to a shallow bowl. Arrange asparagus to rest at an angle, and place desired amount of scallops on top. Drizzle a fragrant olive oil over dish and serve immediately.

Enjoy with your lover and a bottle of full-bodied Condrieu.