Pan-Seared Scallops Over Lobster-Prosciutto Risotto
Serves: 3
Jonathan Flatley
1 January 1970
Based on User reviews:
52
Spice
48
Sweetness
49
Sourness
35
mins
Prep time (avg)
4.7
Difficulty
Ingredients:
1 cup
Extra-Virgin Olive Oil1 tbsp
Garlic (chopped)1 tbsp
Shallot (chopped)1.25 cups
Arborio Rice1 cup
White Wine1 cup
Tomato Paste1 cup
Sherry4 tbsps
Butter (cold)910 g
Sea Scallops (dry u-10)1 cup
Shredded Parmesan1 cup
Cilantro Leaves (fresh)1
SaltDirections:
1
For the risotto: Heat the olive oil in a medium saucepan over medium-high heat until just beginning to smoke
2
Add the onions, garlic and shallots; saute, stirring frequently, until the onions are translucent
3
Add the rice and stir to coat with the oil
4
Add the white wine, stirring to make sure the rice grains are moving freely and not clumped together
5
Reduce the heat to medium
6
In a separate saucepan, whisk together the lobster stock, tomato paste and sherry
7
Add to the lobster stock mixture to the rice, 1/2 cup at a time
8
Cook, stirring continuously, until all the stock has been added and the rice is al dente
9
Set the risotto aside and keep warm
10
Split the lobster tail in half, coat the meat with butter, and lightly sprinkle with salt and pepper
11
Grill until almost fully cooked
12
Remove the meat from the shell, cut into bite-size cubes, and add to the risotto to finish cooking
13
Set the risotto aside
14
Heat the vegetable oil in a deep skillet over medium-high heat
15
Deep-fry the julienned prosciutto until crispy, 1 minute
16
Drain on paper towels
17
Add 3/4 cup of the fried prosciutto to the risotto; reserve the remainder for garnish
18
For the scallops: Preheat the oven to 450 degrees F
19
Heat a large saute pan over high heat
20
While the pan is heating, pat the scallops dry with a heavy, lint-free paper towel and sprinkle with salt and pepper
21
Add the olive oil to the pan; heat until extremely hot and smoking
22
Add the scallops and cook until beginning to turn golden brown, about 3 minutes
23
Flip the scallops, then transfer to the oven for about 4 minutes, or until cooked through
24
To finish: Return the risotto to medium heat
25
Add the Parmesan and stir to combine
26
For each serving, top one scoop of risotto with 5 sea scallops
27
Drizzle with citrus butter sauce and scallion oil, and garnish with the reserved crispy prosciutto and some cilantro leaves
28
Combine the lemon juice, lime juice, orange juice and white wine in a small saucepan over medium heat
29
Cook until reduced by three-quarters
30
Remove from the heat add the butter, stirring continuously until smooth
31
Season with salt and pepper
32
Combine the olive oil, green onions, and a pinch of salt and pepper in a blender or food process
33
Blend on high speed until smooth