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
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.
Prepare the Black Olive Vinaigrette
In a small bowl, whisk together chopped black olives, red wine vinegar, and extra virgin olive oil. Set aside.
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.