INGREDIENTS
Risotto
1 1/2 cups of arborio rice
4 cups chicken stock OR 2 cups chicken broth with 2 cups water
1/2 cup white wine
1 cup grated parmesan cheese
3 tbsp butter
1/2 cup cooked peas
1/2 cup cooked corn
Scallops
8 large sea scallops
grape seed oil (olive oil can be used as substitute)
Lobster sauce
1/4 yellow onion
3 cloves garlic minced
1/2 large carrot diced
1 stalk celery diced
3 tbsp butter
1 tablespoon olive oil
1 tbsp all purpose flour
1/3 cup cognac
1 medium lobster tail
1 cup chicken stock
2 tsp salt
1/2 tsp paprika
pinch of cheyenne pepper
3 tbsp tomato paste
3 tbsp half and half
INSTRUCTIONS
Preheat oven to 350
In a Dutch oven combine arborio rice with chicken stock
Cover and place in over for 45 mins
To begin making the sauce, heat sauce pan on medium
Add butter and olive oil
Add onion cook for 3-4 mins or until translucent
Add garlic celery and carrots and continue to cook for about 5 mins until veggie soften
Add and stir in flour and cognac
Add entire lobster tail (with shell) to the broth. We recommend cutting the tail in half
Add 1 cup chicken stock
Remove scallops from fridge (about 30 mins before cooking them) and carefully separate them place on a plate
Place plate of scallops uncovered back into the fridge.
Now bring the lobster sauce to a boil over medium heat. Once boiling reduce to low
Add salt, paprika, Cheyenne pepper, and tomato paste. Mix in well.
Let sauce cook over low heat for 20 mins to thicken
Remove lobster tail and place on cutting board. Let cool for 1-2 mins
Remove shell from lobster tail and cut meat into small bits.
Add lobster meat bits back into sauce and stir well. Cook for additional 10 mins on low.
Now it’s time to quickly sear the scallops. Bring a skillet to high heat (really high) and add your grapeseed oil. Once the oil is sizzling (flick a single drop of water into the skillet to test), gently place each scallops into the pan (using tongs is highly recommended). Let each side cook for 3-4 minutes. There should be a beautiful golden/brown layer on the top and bottom. Set aside and tent with aluminum foil.
Back to the lobster sauce. Add half and half. Mix in and let cook for another 3 minutes. As the lobster sauce is finishing - it’s time to take care of the risotto
Remove the risotto from the oven and place the Dutch oven on a burner on low heat. Add the remaining cup of chicken stock, the Parmesan, wine, butter, salt, and pepper, and stir vigorously for 2 to 3 minutes, until the rice is thick and creamy. Add the peas and corn
Plate with risotto on the bottom, lobster sauce generously drizzled over the risotto and top with 4-5 seared scallops.