The Five Fish Experience Recipe
Jumbo shrimp, scallop, Nova Scotian halibut, Cape d’Or salmon, ½ lobster tail, pea & lemon risotto, chevre, confit tomatoes
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Ingredients
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Seafood
Risotto
Garnish
Method
Prepare the Seafood
- 1
Sear the Seafood
In a large skillet, heat a tablespoon of butter over medium-high heat. Season the shrimp, scallops, halibut, salmon, and lobster tail with salt and black pepper. Sear the shrimp and scallops for about 2-3 minutes on each side until cooked through. Set aside. Sear the halibut and salmon for about 3-4 minutes on each side until golden and cooked through. Set aside.
Make the Risotto
- 2
Cook the Risotto
In a saucepan, heat the vegetable broth and keep it warm. In another large pot, melt the remaining butter over medium heat. Add the Arborio rice and stir for about 2 minutes until it becomes translucent. Gradually add the warm broth, one ladle at a time, stirring constantly. Allow the rice to absorb the broth before adding more. After about 15-20 minutes, when the rice is creamy and al dente, stir in the peas, lemon juice, and Parmesan cheese. Season with salt and black pepper to taste.
