Scallops & Tiger Shrimp Recipe
Parmesan Risotto, Pancetta, Sicilian Beurre Blanc
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Ingredients
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Seafood
Parmesan Risotto
Sicilian Beurre Blanc
Pancetta
Method
Seafood Preparation
- 1
Prepare the Seafood
Rinse the scallops and tiger shrimp under cold water and pat them dry with paper towels. Season with salt and pepper.
Parmesan Risotto
- 2
- 3
Cook the Rice
Add the Arborio rice to the pan, stirring well to coat with oil and cook for 1-2 minutes until slightly toasted.
- 4
Add Wine and Broth
Pour in 1 cup of white wine and stir continuously until absorbed. Gradually add the chicken broth, one ladle at a time, stirring frequently until the liquid is absorbed before adding more.
- 5
Finish the Risotto
Once the rice is creamy and al dente (about 18-20 minutes), remove from heat, and stir in the butter and Parmesan cheese. Season with salt and black pepper to taste.
Sicilian Beurre Blanc
- 6
Make the Beurre Blanc
In a saucepan, combine 1 cup of white wine and finely chopped shallots. Simmer until reduced by half. Gradually whisk in 1 cup of butter, piece by piece, until emulsified. Add lemon juice, salt, and pepper, and whisk until smooth.
Pancetta
- 7
Cook the Pancetta
In a skillet, cook the pancetta over medium heat until crispy. Remove from heat and drain on paper towels.
Cooking the Seafood
- 8
Sear the Scallops and Shrimp
In a large skillet, heat a tablespoon of olive oil over medium-high heat. Sear the scallops for 2-3 minutes on each side until golden brown. Remove and set aside. In the same skillet, cook the tiger shrimp for 2-3 minutes until pink and opaque.
Plating
- 9
Serve the Dish
On a plate, spoon the risotto as a bed. Place the seared scallops and tiger shrimp on top. Drizzle with Sicilian beurre blanc and garnish with crispy pancetta.