The essence of propane cookery is learning to use low heat. This lends itself well to seafood, which does not need a high heat to brown food in a stove top dish. Also, it works well since it uses just a bit of propane. We carry a 10 week supply of propane on board. However, if I cooked a two hour stew or baked every night, we would have a 10 day supply. This dish requires about 20 minutes of propane usage. I know - you are suppose to use a pressure cooker on a boat. Or a crock pot! Don't even mention pressure cookery in my presence. I know folks who cooked everything in a pressure cooker. Yes it is fast, and probably works well for tough cuts of meat - but it makes everything taste like mushy food.
I am not even sure how I made this dish, because I was so busy making sure the wine I was going to use in it was OK - but here goes. Make your risotto. If you have never made risotto before, go find a recipe, there are thousands. I usually fry up some arborio rice with shallots in a little butter and olive oil (1 cup rice to 1-2 tbl oil/butter). If there are no shallots use a bit of onion and garlic (after all, they are related). Then deglaze with about 1/4 cup of wine, and add your stock, usually chicken (2 cups). This can be out of a can, or homemade, or both. Add a little stock and stir, boil, add stock stir and boil, till it is done ( 20 min). At this point i usually add some fresh herbs - usually parsley, since I keep that around, and a bit of grated Parmesan cheese. Cover and set aside.
Scallops are quite easy. Wash, season, and dredge in flour, then fry at a high heat (for propane) in olive oil and butter, for about 1-2 minutes. Set aside and tent with foil. For this dish, I made a sauce of roasted peppers, pine nuts, kalamata olives, and capers. I made this sauce since this stuff was sitting around on the boat, and I had gotten too blasted to make anything more complicated. Fry up a little shallot in the pan you just cooked the scallops in, deglaze with wine. Throw in all of the above prepared ingredients, add a bit of butter to thicken (1 tablespoon) and pour it over the scallops after placing them on the rice. Don't forget to add in the juice that has come off of the scallops to the pan sauce. This is a nicely bitter sauce, that balances out well with the sweet rich taste of the scallops. The pine nuts give it a nutty smooth edge. Use about a 1/2 - 1tablespoon of each ingredient, so as not to overpower the scallops. The green stuff around the edge is some baby spinach that was quickly braised in the same pan as the scallop sauce, after the sauce was poured over the dish, and sprinkled around the edge of the plate for color contrast.
This dish looks pretty fancy, but it is made in a one quart sauce pan and an 8 inch skillet, and uses about 6-8 ingredients. It takes a bit of technique in the galley, but is not hard to prepare.