Sunday, March 24, 2013

Meyer Lemon Risotto w/Roasted Shrimp & Seared Sea Scallops


Another cold night calls for a cozy dish of risotto. Since the calendar says spring, I lightened this up with Meyer lemon and added some scrumptious shrimp and scallops and paired with a 201l Cakebread Chardonnay.  Each sip was filled with luscious apple, melon, citrus fruit and a touch of minerality. The bright acidity washed away the creamy finish of the risotto, leaving your palate ready for another bite! This is such an easy all season dish.  I hope you try it soon. Bon Appetit!


Meyer Lemon Risotto w/Roasted Shrimp & Seared Sea Scallops (Serves 4)

2 tablespoons olive oil
1 medium yellow onion, fine dice
1 cup Arborio rice
2 ½ - 3 cups homemade shrimp & lobster stock  (see recipe) or low sodium chicken stock or vegetable stock can be used as a substitute
¾ cup dry white wine (Pinot Grigio/Sauvignon Blanc
2 Meyer lemons (zest & juice)
1 cup shredded Parmigianno Reggiano cheese
1 tablespoon butter
½ cup chopped parsley
1 teaspoon nutmeg
1 teaspoon pepper
Salt to taste (keep in mind there is salt in the stock & cheese)

Risotto


In a small saucepan warm 3 cups of stock (simmer on low)
In a large saucepan sauté onion in olive oil for 5-7 minutes over medium-low heat until translucentAdd Arborio rice and mix with onions until rice is well coated and slightly toasted 2-3 minutes
Add white wine and let evaporate
Once white wine evaporate slowly add the stock ½ cup at a time stirring frequently
Continue adding the stock ½ cup at a time until risotto reaches desired consistency, above 25-30 minutes for al dente
At this point add cheese and butter, mix well
Fold in chopped parsley, lemon zest & juice
Divide between four plates and top with 2 scallops & 3 shrimp 
Garnish w/parsley & lemon wheel




Roasted Shrimp

Preheat oven to 375 degrees
Shell & devain 1 dozen large shrimp (leave the tails on for presentation)
Toss with olive oil, a pinch of salt & pepper
Roast for 6-8 minutes

Seared Sea Scallops

Pre-heat sauté pan with 1 tablespoon of olive oil
Pat dry 8 medium-large sea scallops
Brush w/olive oil and a pinch of salt & pepper
Sear for 3 minutes per side until nicely golden on each side

Shrimp & Lobster Stock

Add 2 tablespoons olive oil, lobster and shrimp shells to a large stock pot over medium heat
Saute shells for 3-5 minutes until they become bright pink and aromatic
Add 1  medium yellow onion, 3 celery stalks, 1 carrot (all large dice), 4 cloves of smashed garlic, 2 bay leaves, 1 tablespoon of Old Bay, 1 teaspoon of sea salt, handful of peppercorns and cover with 2 quarts of water
Let simmer over low heat for 45 minutes
Strain with fine mesh strainer into smaller sauce pan
Freeze the rest of the stock for up to 3 months


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