Seafood Risotto Recipe
Maine Sea Scallops, Atlantic Lobster Tail, Crispy Lotus Root
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Ingredients
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Seafood
Risotto Base
Crispy Lotus Root
Method
Preparing the Risotto
- 1
Sauté the Aromatics
In a large saucepan, heat olive oil and 1 tablespoon of butter over medium heat. Add finely chopped shallots and minced garlic. Sauté until translucent.
- 2
Toast the Rice
Add the Arborio rice to the saucepan and stir for 2-3 minutes until the grains are slightly translucent.
- 3
Add the Wine
Pour in the dry white wine and stir until it is absorbed by the rice.
- 4
Cook the Risotto
Gradually add the chicken broth, one ladle at a time, stirring continuously. Allow each addition to be absorbed before adding the next. This should take about 18-20 minutes.
- 5
Finish with Cheese and Butter
Once the rice is creamy and al dente, stir in the Parmesan cheese and remaining butter. Season with salt and black pepper to taste.
Cooking the Seafood
- 6
Prepare the Lobster
Boil the lobster tail in salted water for 5-7 minutes until cooked. Remove from water, let cool, and chop into bite-sized pieces.
- 7
Sear the Scallops
In a separate pan, heat a tablespoon of olive oil over medium-high heat. Season the scallops with salt and pepper, then sear for 2-3 minutes on each side until golden brown.
Making Crispy Lotus Root
- 8
Slice the Lotus Root
Peel and slice the lotus root into thin rounds.
- 9
Coat and Fry
Dust the lotus root slices in cornstarch, then deep fry them in vegetable oil at 350°F (175°C) until golden and crispy. Drain on paper towels.
Plating
- 10
Serve the Dish
Spoon the risotto onto plates, top with seared scallops and lobster pieces, and garnish with crispy lotus root.
