Pan-Seared Day-Boat Diver Scallops with lobster meunière sauce, haricots verts, and Romano cheese risotto
Recipe courtesy of Ben Guaman, Executive Chef, Governors Club, Chapel Hill, N.C.
Ingredients
- For Scallops
- sea scallops - 3 each
- whole butter - 1 tsp.
- salt - to taste
- pepper - to taste
- olive oil - to sauté
- For Lobster Meuniére
- lobster meat - 3 ozs.
- whole butter - 6 Tbsps.
- chopped parsley - 1 Tbsp.
- garlic clove - 1, minced
- white wine - 1/4 cup
- lemon juice - 1 Tbsp.
- salt - to taste
- pepper - to taste
- For Romano Cheese Risotto
- chicken stock - 4 cups
- butter - 4 Tbsps.
- medium shallot - 1, diced
- garlic clove - 1, minced
- short grain Arborio rice - 1 1/2 cups
- white wine - 1 cup
- Romano cheese - shaved
- salt - to taste
- pepper - to taste
Instructions
For Scallops:
- In a sauté pan set over medium heat, add oil.
- When the oil is heated, add the scallops. Let the scallops sear for two minutes, then flip them over and continue to sauté until they turn golden brown.
For Lobster Meuniére:
- In a sauté pan, heat the butter on high heat until sizzling.
- Add lobster meat, immediately reduce the heat to medium, and cook.
- Add parsley and garlic, tossing to coat, and sauté; add the wine and cook for one minute more.
For Romano Cheese Risotto:
- Keep chicken broth warm over low heat. In a sauté pan, melt the butter.
- Add the shallots and garlic and cook, stirring with a wooden spoon until onion is transparent.
- Add the rice and cook, stirring until it is well-coated with the butter and starts to turn translucent (about two minutes). Add the wine and simmer gently until all the liquid is absorbed.
- Ladle a half-cup of the warm chicken broth into the rice mixture and simmer, stirring occasionally until the broth is absorbed. Repeat, adding a half-cup of the broth at a time, until the rice is cooked through but still firm (20 to 25 minutes total).
- Add more butter and salt, pepper, and Romano cheese. Stir to incorporate; adjust the seasoning with more salt to taste.
For Plating:
- Scoop the risotto on to the plate, topped with the three scallops, lobster meunière sauce and haricot verts.
Submitted by B