Tangerine, Sage and Bay Scallop Risotto

Heat olive oil over a medium flame in a medium, heavy bottom pan. In a small saucepan, heat clam juice or fish stock plus 1 cup of water. In a medium, shallow saucepan, bring wine to a boil over high, reduce to medium and add saffron.

Meanwhile, cut leek horizontally down the length and clean. Cut each half into 1/4 inch slices. Add to oil.

Finely cut sage leaves crosswise and add to leeks. When leeks have begun to soften, add rice and stir until rice has absorbed all oil. Add 1 cup of fish stock to rice and stir to combine.

While you prepare scallops, stir rice often and add liquid 1/2 cup at a time when rice has absorbed the last addition.

Meanwhile, juice 3-4 tangerines to get about 1 cup of juice. Pass through a fine mesh strainer. Add juice to wine reduction along with 1 T butter and salt and pepper to taste. Bring to a boil and reduce to medium. Add scallops to tangerine-wine broth. Let simmer for about 3-4 minutes until just heated through.

Using a slotted spoon, remove scallops to a bowl. Combine tangerine-wine broth with fish stock and continue to add liquid to rice 1/2 cup at a time until rice is cooked to al dente. While continuing to cook rice, peel two remaining tangerines.

Separate the sections and remove as much of the pith as possible. When rice has reached desired doneness, add 1/2 cup of the remaining liquid, cooked scallops, tangerine sections, and 2 tsp. of butter. Stir to combine and cook for about two minutes until scallops are reheated. Adjust seasoning with salt and pepper.