Restaurants›Tre Scalini Restaurant›Pettine Con Zuppa Di Aragosta Recipe

Pettine Con Zuppa Di Aragosta Recipe

Inspired by Tre Scalini Restaurant
Time45m
Serves4

Pan seared scallops, surrounded by lobster bisque and basil risotto

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Ingredients

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Ingredients

Method

Cooking Instructions

1

Prepare the Risotto

In a saucepan, heat 1 tablespoon of olive oil and 1 tablespoon of butter over medium heat. Add chopped shallots and minced garlic, sautéing until softened.

2

Cook the Arborio Rice

Add Arborio rice to the pan, stirring to coat. Gradually add warm chicken or seafood stock, one ladle at a time, stirring frequently until absorbed. Continue this process until the rice is creamy and al dente, about 18-20 minutes.

3

Finish the Risotto

Stir in fresh basil, remaining butter, salt, and pepper to taste. Remove from heat and keep warm.

4

Sear the Scallops

In a skillet, heat remaining olive oil over high heat. Season scallops with salt and pepper. Sear scallops for 2-3 minutes on each side until golden brown and cooked through. Do not overcrowd the pan.

5

Plate the Dish

Ladle lobster bisque into bowls, add a scoop of basil risotto in the center, and top with seared scallops. Garnish with additional basil if desired.