Lobster Risotto With Day Boat Scallops Shiitake Mushrooms Peas And Pea Tendrils Recipes

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PAN SEARED DAY BOAT SCALLOPS OVER SPROUT SALAD WITH CRANBERRY HORSERADISH DIPPING SAUCE



Pan Seared Day Boat Scallops over Sprout Salad with Cranberry Horseradish Dipping Sauce image

Provided by Food Network

Categories     appetizer

Time 15m

Yield 2 servings

Number Of Ingredients 7

8 ounces cranberry sauce
1 tablespoon horseradish
2 tablespoons oil
8 ounces medium scallops
Salt and pepper
1 cup alpha sprouts
Snow pea shoots, for garnish

Steps:

  • In a small bowl, combine cranberry sauce and horseradish. Refrigerate until ready to serve.
  • Heat oil in a medium saute pan over medium-high heat. Season scallops with salt and pepper. When oil is hot, add scallops and sear on both sides until browned. Remove from heat, but keep warm.
  • Divide sprouts among 2 plates, and make a bird's nest on each plate with the sprouts. Spoon cranberry sauce mixture into the center of the bird's nest. Garnish with snow pea shoots. Place scallops around the bird's nest and serve immediately.

PAN-SEARED SCALLOPS OVER LOBSTER-PROSCIUTTO RISOTTO



Pan-Seared Scallops over Lobster-Prosciutto Risotto image

Provided by Food Network

Categories     main-dish

Time 1h30m

Yield 4 servings

Number Of Ingredients 29

2 tablespoons extra-virgin olive oil
1 yellow onion, diced small
1 tablespoon chopped garlic
1 tablespoon chopped shallot
1 1/4 cups arborio rice
1/2 cup white wine
2 cups lobster stock
1/4 cup tomato paste
1/4 cup sherry
One 8-ounce warm-water lobster tail
1 tablespoon butter, melted
Vegetable oil, for deep-frying
4 ounces thinly sliced prosciutto, julienned
2 pounds dry sea scallops (U-10)
Kosher salt and freshly ground black pepper
1 tablespoon extra-virgin olive oil
1/4 cup shredded Parmesan
1/4 cup fresh cilantro leaves
Citrus Butter Sauce, for drizzling, recipe follows
Scallion Oil, for drizzling, recipe follows
1/2 lemon, juiced
1/2 lime, juiced
1/2 orange, juiced
1/4 cup white wine
4 tablespoons butter, cold
Salt and freshly ground black pepper
1/4 cup extra-virgin olive oil
12 green onions, trimmed
Salt and freshly ground black pepper

Steps:

  • For the risotto: Heat the olive oil in a medium saucepan over medium-high heat until just beginning to smoke. Add the onions, garlic and shallots; saute, stirring frequently, until the onions are translucent. Add the rice and stir to coat with the oil. Add the white wine, stirring to make sure the rice grains are moving freely and not clumped together. Reduce the heat to medium.
  • In a separate saucepan, whisk together the lobster stock, tomato paste and sherry. Add to the lobster stock mixture to the rice, 1/2 cup at a time. Cook, stirring continuously, until all the stock has been added and the rice is al dente. Set the risotto aside and keep warm.
  • Split the lobster tail in half, coat the meat with butter, and lightly sprinkle with salt and pepper. Grill until almost fully cooked. Remove the meat from the shell, cut into bite-size cubes, and add to the risotto to finish cooking. Set the risotto aside.
  • Heat the vegetable oil in a deep skillet over medium-high heat. Deep-fry the julienned prosciutto until crispy, 1 minute. Drain on paper towels. Add 3/4 cup of the fried prosciutto to the risotto; reserve the remainder for garnish.
  • For the scallops: Preheat the oven to 450 degrees F.
  • Heat a large saute pan over high heat. While the pan is heating, pat the scallops dry with a heavy, lint-free paper towel and sprinkle with salt and pepper. Add the olive oil to the pan; heat until extremely hot and smoking. Add the scallops and cook until beginning to turn golden brown, about 3 minutes. Flip the scallops, then transfer to the oven for about 4 minutes, or until cooked through.
  • To finish: Return the risotto to medium heat. Add the Parmesan and stir to combine.
  • For each serving, top one scoop of risotto with 5 sea scallops. Drizzle with citrus butter sauce and scallion oil, and garnish with the reserved crispy prosciutto and some cilantro leaves.
  • Combine the lemon juice, lime juice, orange juice and white wine in a small saucepan over medium heat. Cook until reduced by three-quarters. Remove from the heat add the butter, stirring continuously until smooth. Season with salt and pepper.
  • Combine the olive oil, green onions, and a pinch of salt and pepper in a blender or food process. Blend on high speed until smooth.

LOBSTER RISOTTO



Lobster Risotto image

A very rich and creamy risotto with lobster, caramelized onions, and sherry.

Provided by pkkviper

Categories     Main Dish Recipes     Rice     Risotto Recipes

Time 1h15m

Yield 6

Number Of Ingredients 16

¼ cup olive oil, divided
2 onions, chopped
6 cups chicken broth
1 shallot, chopped
1 clove garlic, chopped
1 ½ cups Arborio rice
½ cup white wine
1 tablespoon honey
3 tablespoons butter
1 cup light cream
1 tablespoon paprika
1 teaspoon cayenne pepper
¼ cup sherry
2 cups cooked lobster meat
½ cup shredded Parmesan cheese
1 pinch salt and ground black pepper to taste

Steps:

  • Heat 2 tablespoons oil in a large skillet over medium heat; cook and stir onions until light brown and tender, about 20 minutes.
  • Bring chicken broth to a boil in a pot; reduce heat to low and keep at a simmer.
  • Heat remaining 2 tablespoons oil in a large, flat-bottom pan over medium-high heat. Cook and stir shallot and garlic in the hot oil until fragrant, about 2 minutes. Add Arborio rice to shallot mixture; cook and stir until rice begins to brown, about 3 minutes. Add wine and cook for 1 minute.
  • Stir 1 cup chicken broth into rice mixture; cook, stirring constantly, until broth is absorbed. Repeat adding broth, 1 cup at a time, until all the broth is used, stirring constantly until broth is absorbed each time, about 30 minutes.
  • Mix honey into onions and cook 5 minutes more.
  • Stir butter into rice mixture until melted. Add cream and stir until rice mixture thickens, about 3 minutes. Add paprika and cayenne pepper; stir well. Add sherry and mix well. Stir lobster meat into rice mixture and cook until heated through, about 3 minutes. Mix Parmesan cheese into rice mixture until melted. Add onion mixture and mix well; season with salt and pepper.

Nutrition Facts : Calories 565.1 calories, Carbohydrate 59.7 g, Cholesterol 87.3 mg, Fat 25.4 g, Fiber 1.8 g, Protein 19.3 g, SaturatedFat 11 g, Sodium 1392.5 mg, Sugar 6.2 g

GRILLED DAY BOAT SCALLOPS OVER ELDERBERRY WOOD WITH PEAS AND APPLES IN GRILLED RED PEPPER SAUCE



Grilled Day Boat Scallops Over Elderberry Wood with Peas and Apples in Grilled Red Pepper Sauce image

Provided by Food Network

Time 25m

Yield 4 servings

Number Of Ingredients 16

20 large scallops (2 pounds)
Olive oil, for brushing
Salt and pepper
2 large red peppers; roasted on the grill, peeled and seeded
1/4 onion, grilled
2 roasted garlic cloves
2 ounces butter
2 teaspoons Dijon mustard
2 teaspoons honey
1 1/2 teaspoons minced basil
Salt and pepper, to taste
2 pounds sugar snap peas, ends trimmed
2 McIntosh apples, cored and sliced 1/4-inch
1 teaspoon peanut oil
1 yellow pepper, roasted, peeled, seeded and julienned
Black sesame seeds, for garnish

Steps:

  • Brush the scallops with oil and season with salt and pepper. Grill over medium heat from elderberry wood for 3 minutes on each side. (Pecan, peach or apple wood may be substituted for elderberry wood)
  • While peppers, onion and garlic are still warm, place them with the butter, mustard, honey and basil in a blender and process until smooth. Season to taste. Toss peas and apples in peanut oil and place on medium grill for about 3 minutes. Remove from grill. Place peas, apples and yellow pepper around a plate. Place scallops over them and pour sauce over the scallops. Garnish the dish with large black se

LOBSTER RISOTTO WITH DAY BOAT SCALLOPS, SHIITAKE MUSHROOMS, PEAS, AND PEA TENDRILS



Lobster Risotto with Day Boat Scallops, Shiitake Mushrooms, Peas, and Pea Tendrils image

Provided by Food Network

Categories     main-dish

Time 7h

Yield 6 servings

Number Of Ingredients 40

7 1/2 tablespoons olive oil, divided
1 small Spanish onion, finely chopped
2 cloves garlic, finely chopped
2 cups Arborio rice
1 cup white wine
4 cups plus 1/2 cup lobster stock, heated, recipe follows
Water, heated, as needed
Kosher salt and freshly ground black pepper
1 1/2 cup sliced shiitake mushrooms
6 ounces cooked lobster meat (tail, claw, and knuckle)
4 ounces Asiago cheese, grated
2 ounces cold butter, diced
12 jumbo scallops (as fresh as possible)
1 cup fresh peas
Pea tendrils
Lobster Oil, for garnish, recipe follows
8 medium lobster carcasses
2 tablespoons plus 1/4 cup olive oil
8 cloves garlic
3 medium onions, chopped
3 medium carrots, peeled and chopped
1 small fennel bulb, cored and chopped
1 (750-ml) bottle white wine
5 quarts water
3 celery stalks, chopped
1 (28-ounce) can diced plum tomatoes
2 tablespoons whole black peppercorns
1 teaspoon Spanish saffron threads
3/4 teaspoon dried red pepper flakes
2 bay leaves
4 sprigs fresh thyme
6 sprigs fresh tarragon
1 teaspoon kosher salt
1 teaspoon freshly ground black pepper
3 lobster carcasses
1/2 carrot
1/4 medium onion
1/2 celery stalk
1 teaspoon paprika
2 cups extra-virgin olive oil

Steps:

  • Heat 3 tablespoons oil in a medium saucepan. Add onion and garlic and cook until soft. Stir in Arborio rice to coat, then add wine and cook until reduced. Add stock, 2 cups at a time, for a total of 4 cups, and cook until al dente. If you run out of stock and need to add more liquid, use water. Add kosher salt and freshly ground black pepper, to taste. Transfer risotto to a sheet pan and cool in the refrigerator, if making ahead of time.
  • Add 1-ounce olive oil to another saucepan and heat oil until almost smoking. Add shiitake mushrooms and reserved risotto and toss. Add remaining 1/2 cup lobster stock, a little at a time. Then add lobster meat, 2 ounces Asiago cheese, and cold butter and stir gently to incorporate and until heated through. Transfer risotto to the center of a plate.
  • Meanwhile, in a separate saute pan, heat 1 1/2 tablespoons olive oil until almost smoking. Season scallops with 1 teaspoon each kosher salt and pepper. Sear scallops until just cooked through, about 1 to 2 minutes per side. Place scallops on top of risotto.
  • Wipe pan out, add 1 tablespoon oil, and heat. Add peas and pea tendrils and toss for 30 seconds. Place on top of risotto and scallops. Drizzle Lobster Oil around edge of plate, garnish with remaining cheese on top, and serve.
  • Preheat oven to 400 degrees F.
  • Place lobster bodies in roasting pan, drizzle with 2 tablespoons olive oil, and roast for 45 minutes or until slightly charred.
  • In a large stockpot, heat 1/4 cup olive oil over medium heat. Add garlic, onions, carrots, and fennel and saute for 5 minutes. Add wine and cook until reduced by half. Add roasted lobster bodies, water, and all remaining ingredients. Simmer for 1 1/2 to 2 hours. Strain and reserve. If making ahead of time, cool stock, and store in an airtight container in the refrigerator for 1 day, or freeze for up to 1 month.
  • Preheat oven to 400 degrees F.
  • Roast lobster bodies for 10 minutes and then transfer to a large saucepan. Add remaining ingredients and bring to a boil. Reduce heat and simmer for 20 minutes. Remove from heat and let cool. Strain and discard solids. Set aside until ready to use. If making oil more than 2 hours ahead of time, store oil in the refrigerator.

SWEET PEA, SCALLOP AND MINT RISOTTO



Sweet Pea, Scallop and Mint Risotto image

Provided by Tyler Florence

Categories     appetizer

Yield 4 to 6 servings

Number Of Ingredients 11

5 tablespoons extra-virgin olive oil, plus more for drizzling
1/4 cup finely chopped shallots
2 cups Arborio rice
1/2 cup dry white wine
Kosher salt and freshly ground black pepper
1/4 cup finely chopped fresh mint
8 cups chicken stock, heated
1 cup fresh peas, cooked (or frozen peas, rinse under cool water to thaw)
1/4 cup plus 1 tablespoon butter, room temperature
1/2 cup grated Parmesan
1 pound diver scallops

Steps:

  • Place a large, deep skillet over medium heat and pour in 3 tablespoons olive oil. Add shallots and cook, stirring, for 5 minutes, until soft. Stir in rice and half of the chopped mint making sure to coat all the rice grains with the oil. Add wine and cook until most of the liquid (as well as the alcohol) has evaporated. Season with a little salt and pepper. Ladle in 1 cup of hot stock. Using a wooden spoon, stir gently until most of the stock has been absorbed. Keep adding stock a cup at a time and stirring. After about 10 to 15 minutes, test the rice. It should be cooked and creamy but still have a slight bite to it. (You may not need all of the stock.) Gently fold in peas and 1/4 cup butter. Stir in the parmesan cheese and taste for seasoning. Remove from heat and cover while you sear the scallops.
  • Set a non-stick saute pan over medium heat and add 2 tablespoons olive oil and 1 tablespoon butter. Pat the scallops with paper towels to make sure they are very dry. Season on both sides with salt and pepper. Add scallops to pan, making sure not to overcrowd, and cook until they are nicely browned on both sides, about 4 to 8 minutes depending on the size of your scallops.
  • Check the risotto and add a bit more stock if it has gotten too thick. In a shallow bowl or plate, make a nice mound of risotto and top with 3 or 4 scallops. Garnish with remaining mint and a drizzle of olive oil. Serve immediately.

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