Seared Sea Scallops & Fresh Gulf Shrimp Recipe
lemon scented risotto, sauté of leeks and sweet peppers & black olive vinaigrette
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Ingredients
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Black Olive Vinaigrette
Method
Preparation
- 1
Make the Risotto
In a saucepan, heat the broth over low heat. In another pot, melt 1 tablespoon of butter and add the leeks and sweet peppers. Sauté until soft. Add the Arborio rice and stir for 2 minutes. Pour in the white wine and stir until absorbed. Gradually add the warm broth, one ladle at a time, stirring frequently until absorbed before adding more. Once creamy and al dente, stir in lemon zest, lemon juice, Parmesan cheese, and season with salt and pepper.
- 2
Prepare the Black Olive Vinaigrette
In a small bowl, whisk together chopped black olives, red wine vinegar, and extra virgin olive oil. Set aside.
- 3
Cook the Seafood
Heat the remaining tablespoon of butter and olive oil in a skillet over medium-high heat. Season the scallops and shrimp with salt and pepper. Sear the scallops for about 2-3 minutes on each side until golden brown and cooked through. Sauté the shrimp for about 2-3 minutes until pink and opaque.
