Lobster Risotto with Day Boat Scallops, Peas, and Pea Tendrils

By carabara14

Recipe courtesy Toby Talbot at Sports Grille Boston

Ingredients

• 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 chicken stock, heated,
• Water, heated, as needed
• Kosher salt and freshly ground black pepper
• 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

Details

Servings 6
Preparation time 90mins
Cooking time 300mins
Adapted from foodnetwork.com

Preparation

Step 1

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 reserved risotto and toss. Add remaining 1/2 cup 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. Garnish with remaining cheese on top, and serve.