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