Tuscan Seafood Panroast Recipe

Rinse the rice under cold water until the water runs clear; drain well.

In a medium saucepan over medium heat, melt 1 tbsp butter with 1 tsp olive oil. Add 1/2 shallot and sauté 1–2 minutes until translucent but not browned.

Add the drained rice and stir to coat grains for 1–2 minutes until slightly toasted.

Pour in 2 cups stock, add 1/2 tsp salt and 1/4 tsp pepper, bring to a gentle boil. Reduce heat to low, cover, and simmer 15 minutes or until liquid is absorbed and rice is tender.

Remove from heat and let sit covered 5 minutes, then fluff with a fork and keep warm.

Preheat oven to 400°F (200°C). Arrange 8 bread slices on a baking sheet.

Brush or spread each slice with the 2 tbsp softened butter or olive oil. If using garlic cloves whole, lightly rub the toasted slices after baking; if using minced garlic, distribute evenly on top before baking.

Sprinkle with 1 tbsp grated Parmesan (optional) and 1 tbsp chopped parsley, and a pinch (1/4 tsp) red pepper flakes if desired.

Bake 6–8 minutes until edges are golden and crisp. For extra crunch, broil 30–60 seconds but watch carefully. Remove and keep warm.

Pat shrimp and scallops dry with paper towels. Toss shrimp and scallops lightly with 2 tbsp flour, 1 tsp salt and 1/2 tsp pepper to coat; shake off excess flour.

Heat a large skillet or sauté pan over medium-high heat and add 2 tbsp olive oil and 2 tbsp butter until shimmering.

Sear scallops first: place scallops in pan spaced apart and sear 1.5–2 minutes per side until golden and just cooked through. Transfer scallops to a plate and tent with foil.

Add a little more oil if needed, then sear shrimp 1–1.5 minutes per side until pink and opaque. Transfer shrimp to plate with scallops.

Quickly warm the cooked lobster pieces in the pan 30–45 seconds just to heat through; remove and reserve with shrimp and scallops. Do not overcook lobster.

Using the same skillet over medium heat, add 1 tbsp olive oil and 1 tbsp butter. Add the remaining shallot and sauté 1 minute until softened.

Add 4 cloves minced garlic and sauté 30 seconds until fragrant.

Add julienned red bell pepper and sliced mushrooms. Sauté 4–5 minutes until vegetables soften and mushrooms release their liquid.

Stir in the cherry or diced tomatoes and cook 2–3 minutes until tomatoes break down slightly. Season with a pinch of salt and pepper and add lemon zest and 1 tbsp chopped parsley.

In the skillet with the vegetables, push vegetables to the side and add 1 tbsp butter. Add 1 minced shallot and 1 minced garlic clove and cook 30–45 seconds.

Deglaze the pan with 1/4 cup dry white wine or seafood stock, scraping up any browned bits. Cook 1–2 minutes until reduced by half.

Reduce heat to medium-low and pour in 1 cup heavy cream. Stir to combine and bring to a gentle simmer.

Whisk in 3 tbsp pesto and 2 tbsp grated Parmesan until smooth. Season sauce with 1/2 tsp salt and 1/4 tsp black pepper, taste and adjust.

Return the seared scallops, shrimp and warmed lobster to the pan, gently stir to coat in the sauce, and simmer 1–2 minutes just to reheat everything and marry flavors. Do not overcook seafood.

Finish with a squeeze of lemon juice (from 1 lemon), drizzle 1 tsp olive oil, and sprinkle remaining chopped parsley and optional basil leaves.

Spoon a serving of rice pilaf onto each plate. Ladle the Tuscan seafood panroast over the rice, making sure to include plenty of sauce, vegetables and pieces of lobster, shrimp and scallop.

Garnish with parsley, basil leaves and lemon wedges. Serve with crunchy garlic toast on the side to sop up the sauce.