Day Boat Scallops Recipe

Cooking Instructions

1. 1

   Prepare the Lobster Risotto

   In a saucepan, heat the chicken broth and keep it warm over low heat. In another large pot, heat 1 tablespoon of olive oil and 1 tablespoon of butter over medium heat. Add the shallots and garlic, and sauté until soft. Add the Arborio rice and stir for 2 minutes until the rice is lightly toasted. Pour in the white wine and cook until absorbed. Gradually add the warm chicken broth, one ladle at a time, stirring constantly until the liquid is absorbed. Once the rice is al dente, stir in the lobster meat, remaining butter, and heavy cream. Season with salt and pepper to taste. Keep warm.

2. 2

   Fry the Capers

   In a small pan, heat 1 tablespoon of olive oil over medium heat. Add the capers and fry for a few minutes until crispy. Remove from heat and set aside.

3. 3

   Prepare the Beurre Blanc

   In a saucepan, combine the Prosecco and lemon juice. Bring to a simmer and reduce until you have about 1/4 cup of liquid. Lower the heat and whisk in the remaining butter, one piece at a time, until the sauce is emulsified. Season with salt and pepper.

4. 4

   Sear the Scallops

   Pat the scallops dry and season with salt and pepper. In a skillet, heat the remaining tablespoon of olive oil over high heat. Once hot, add the scallops and sear for about 2-3 minutes on each side until they are golden brown and cooked through.

5. 5

   Plate the Dish

   Spoon the lobster risotto onto the plates, top with seared scallops, drizzle with lemon prosecco beurre blanc, and garnish with fried capers.