Roasted Tomato Risotto with Rosemary Scented Shrimp and Scallops

By Kiep

Ingredients

• 5 each Roma Tomatoes
• 10 each Garlic Cloves peeled and trimmed
• 1 tablespoon Kosher Salt
• 11/2 tablespoon Black Pepper, coarse ground
• 3/4 cup Olive Oil
• 6 tbsp Rosemary, rough chopped
• 18 each Shrimp, 16-20 count
• 12 each Scallops, 10-12 count
• 2 tbs lemon Juice
• 4 each Shallots Cloves, peeled and trimmed
• 1/2 cup Goat Cheese
• 1 tbs Cornstarch
• 3 tbs Parsley, rough chopped
• 4 cups Chicken Broth, canned
• 1 cup Heavy Cream
• 11/4 cup Arborio Rice
• 11/4 cup Yellow Onion, peeled and small diced
• 1/4 cup Butter
• 1 cup Parmesan Cheese, grated
• 1/2 cup White Wine

Details

Servings 6

Preparation

Step 1

Preparations One Day Prior To Serving The Meal
Mince the garlic and separate into four equal portions. Wash and dry the roma tomatoes, using a paring knife or tomato corer, remove the stem end and discard. Cut the tomatoes into quarters. Combine one portion of the garlic, half of the salt, ½ tablespoon of the black pepper, one tablespoon of the rosemary and two tablespoons of the oil. Pour mixture over tomatoes. Place the tomatoes skin side down on a cookie tray and place into a 400 F degree preheated oven. Roast tomatoes for 20 minutes or until tomatoes start to brown. This can be done the day before and refrigerated.

Combine the remaining rosemary, one portion of the garlic, the remaining tablespoon of pepper, the lemon juice and olive oil reserving one tablespoon for the sauce. Toss the mixture together with the shrimp and scallops, cover and allow marinating in the refrigerator overnight tossing at least once. This should be done the day before the rest of the preparation.

Preparations On The Day Of The Meal
Mince the shallots and separate into two equal portions. Heat a sauce pan or pot and add the butter, one portion of shallots and one of the garlic portions. Sauté until softened. Stir in the rice and stir until well combined. Do not brown the rice. Add 1/3 of the chicken broth and simmer for six minutes stirring occasionally. When most of the broth is absorbed add another 1/3 of the broth and simmer for six minutes stirring occasionally. Stir in the remaining stock and simmer for another six minutes. Stir in the wine and simmer until the rice absorbs most of the liquid. The rice should be completely cooked yet creamy. Stir in roasted tomatoes. Cover the rice and set aside.

Prepare the sauce by sautéing the remaining portion of shallots and the last portion of garlic in one tablespoon of the oil until softened. Stir the cornstarch together with one tablespoon of the chicken broth. Add the remaining broth, cream and goat cheese and bring to a simmer. Stir in the cornstarch mix and simmer for five minutes. Remove the sauce from the heat and stir in half of the parsley. Cover the sauce and set aside.

Remove the shrimp and scallops from the marinade and grill until fully cooked. Discard the marinade.

Assemble the dish by portioning some of the sauce on a plate. Spoon the risotto on the sauce equally among the six plates and top with additional sauce. Place three shrimp and two scallops around the risotto. Garnish with two tomato quarters.