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Seared Scallops with Lobster Risotto



SEARED SCALLOPS with LOBSTER RISOTTO
J Gilbert's Steakhouse Recipe

Serves 4

SCALLOPS
24 scallops
2 tablespoons clarified butter
kosher salt
black pepper

Heat clarified butter in a 12 inch skillet over medium high heat; season scallops with salt and pepper, and cook, turning once, until golden brown, about three minutes.

LOBSTER RISOTTO
4 tablespoons butter
1 cup small diced onion
3 1⁄2 cups arborio rice
1 cup white wine
2 quarts lobster stock
3⁄4 cup heavy cream
2 ounces cooked minced lobster meat
1 cup diced tomatoes
2 cups julienne spinach
3⁄4 cup finely grated Parmigiano Reggiano cheese

Bring two quarts of lobster stock to a boil over high heat on a back burner. Meanwhile, heat two tablespoons of the butter in a heavy-duty medium pot over medium heat. Add onions and cook until softened and light golden, about two minutes. Add rice and cook, stirring constantly, until translucent, about three to four minutes.

Add wine and cook, stirring constantly, until rice has absorbed most of the wine, about one minute. Add one cup of the boiling lobster stock to rice, using a ladle, and cook, stirring constantly, until stock has been absorbed, two to three minutes. Repeat this process five to six more times, until rice is al dente. Add cream, lobster meat, tomatoes and spinach and cook, stirring constantly, for two minutes more. Remove from heat, stir in remaining butter and cheese and season to taste with salt. (If risotto seems too thick, add more stock to adjust to desired consistency.)

CHAMPAGNE BEURRE BLANC
1 cup dry champagne
2 tablespoons champagne vinegar
1 large shallot, minced
16 tablespoons butter, cubed, chilled
kosher salt and ground black pepper, to taste

Boil champagne, vinegar and shallot in a two quart saucepan over medium heat until reduced to three tablespoons, about 25 minutes. Remove from heat; whisk in butter slowly season with salt and pepper. Keep sauce warm until ready to serve.

FENNEL SALAD
2 cups fennel bulb, sliced very thin
1/2 cup lemon juice
3/4 cup olive oil
1 tablespoon sugar
1 tablespoon minced chives
kosher salt and ground black pepper, to taste

Whisk together lemon juice, olive oil, sugar, chives, salt and pepper to make a dressing. Dress sliced fennel with lemon dressing.

To Serve:  Divide risotto over four plates. Place six seared scallops on each plate around risotto. Place fennel salad on top of risotto. Spoon champagne beurre blanc around plates and garnish with minced chives.

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