Sea Scallops Recipe
pan seared sea scallops, lobster and asparagus risotto, lemon gastrique
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Ingredients
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Sea Scallops
Lobster and Asparagus Risotto
Lemon Gastrique
Method
Preparing the Lemon Gastrique
- 1
Make the Gastrique
In a small saucepan, combine sugar and water over medium heat. Stir until sugar dissolves. Add lemon juice and zest, bring to a simmer, and reduce until slightly thickened, about 5-7 minutes. Set aside.
Cooking the Risotto
- 2
- 3
Add Rice
Add Arborio rice to the onion and garlic mixture, stirring to coat. Pour in the white wine and cook until absorbed.
- 4
Add Broth Gradually
Start adding the simmering broth a ladle at a time, stirring continuously until each addition is absorbed before adding the next. After about 10 minutes, add the asparagus. Continue until rice is creamy and al dente, about 18-20 minutes total.
- 5
Finish Risotto
Stir in the lobster meat, butter, Parmesan cheese, salt, and pepper. Remove from heat and keep warm.
Cooking the Sea Scallops
- 6
