This is one of my all time favorite recipes to cook for a small dinner party. There are a lot of easy alterations to this (I've made grilled marinated swordfish steaks in lieu of the scallops, if it's a busy night, I'll do orzo "risotto" instead of regular- recipe to follow soon!) and I'm a huge proponent of establishing a good relationship w/ your local fish monger to know what is fresh and best that day. It really is simple elegeance at it's best in my book. So, without further adieu:
Lobster-Tomato Risotto w/ Pan Seared Scallops & Crispy Pancetta Ribbons
1lb fresh scallops, picked for "foot" muscle & patted dry
1/4 lb picked lobster meat
3 ripe tomatoes (Backyard Beauties were awesome!)
3 portobella caps, wiped clean and sliced into bite sized pieces
1 medium shallot, minced
3 medium garlic cloves, minced
Parmesan cheese
Heavy cream
Truffle oil
White wine
1 1/2 cups Arborio rice
4 1/2 cups lobster stock (can sub chicken stock as well), HOT
8 rounds of pancetta, cut into thin strips
Heat a large skilled over medium heat with a small coating of truffle infused oil. Fry pancetta strips until crisp, remove & drain on paper towel. Season scallops well w/ salt & pepper and sear off in same pan used for pancetta w/ leftover oil and pancetta renderings (3 or so minutes on each side. Remove from pan & place in a low warm oven. In same pan, saute tomatoes & mushroom until soft, but not overcooked. Remove veggies from pan & keep warm. Add a bit more oil and saute shallots and garlic for 3-4 mins until transparent. Add in the rice and stir to coat w/ the oil & shallot mixture. Add a heavy splash of white wine (I used Sauv Blanc) and cook off for 2 or so mins. Begin adding hot stock to rice and stirring until absorbed, about 1/2 a cup or so at a time. Continue to add stock until risotto is fully cooked, about 20-25 mins. Add about 1/4-1/2 cup of heavy cream (or more, depending on how creamy you want it) to the rice and 1/4 cup of grated parmesan cheese (I like to use a better quality cheese for a better consistency) and stir until fully combined. Add in the picked lobster meat, tomatoes and mushrooms over low heat and take off stove. Transfer risotto to a large shallow serving bowl and top with scallops. Sprinkle pancetta ribbons and chopped flat leaf parsley and serve w/ lemon wedges. I served the dish with a simple baby green, herb and thin sliced red onion salad dressed w/ balsamic vinegar and olive oil, and it worked beautifully!
1/4 lb picked lobster meat
3 ripe tomatoes (Backyard Beauties were awesome!)
3 portobella caps, wiped clean and sliced into bite sized pieces
1 medium shallot, minced
3 medium garlic cloves, minced
Parmesan cheese
Heavy cream
Truffle oil
White wine
1 1/2 cups Arborio rice
4 1/2 cups lobster stock (can sub chicken stock as well), HOT
8 rounds of pancetta, cut into thin strips
Heat a large skilled over medium heat with a small coating of truffle infused oil. Fry pancetta strips until crisp, remove & drain on paper towel. Season scallops well w/ salt & pepper and sear off in same pan used for pancetta w/ leftover oil and pancetta renderings (3 or so minutes on each side. Remove from pan & place in a low warm oven. In same pan, saute tomatoes & mushroom until soft, but not overcooked. Remove veggies from pan & keep warm. Add a bit more oil and saute shallots and garlic for 3-4 mins until transparent. Add in the rice and stir to coat w/ the oil & shallot mixture. Add a heavy splash of white wine (I used Sauv Blanc) and cook off for 2 or so mins. Begin adding hot stock to rice and stirring until absorbed, about 1/2 a cup or so at a time. Continue to add stock until risotto is fully cooked, about 20-25 mins. Add about 1/4-1/2 cup of heavy cream (or more, depending on how creamy you want it) to the rice and 1/4 cup of grated parmesan cheese (I like to use a better quality cheese for a better consistency) and stir until fully combined. Add in the picked lobster meat, tomatoes and mushrooms over low heat and take off stove. Transfer risotto to a large shallow serving bowl and top with scallops. Sprinkle pancetta ribbons and chopped flat leaf parsley and serve w/ lemon wedges. I served the dish with a simple baby green, herb and thin sliced red onion salad dressed w/ balsamic vinegar and olive oil, and it worked beautifully!
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