Pan-Seared Scallops over Lobster-Prosciutto Risotto

Pan-Seared Scallops over Lobster-Prosciutto Risotto
29 Ingredients
  • 2 tablespoons extra-virgin olive oil
  • 1 yellow onion, diced small
  • 1 tablespoon chopped garlic
  • 1 tablespoon chopped shallot
  • 1 1/4 cups arborio rice
  • 1/2 cup white wine
  • 2 cups lobster stock
  • 1/4 cup tomato paste
  • 1/4 cup sherry
  • One 8-ounce warm-water lobster tail
  • 1 tablespoon butter, melted
  • Vegetable oil, for deep-frying
  • 4 ounces thinly sliced prosciutto, julienned
  • 2 pounds dry sea scallops (U-10)
  • Kosher salt and freshly ground black pepper
  • 1 tablespoon extra-virgin olive oil
  • 1/4 cup shredded Parmesan
  • 1/4 cup fresh cilantro leaves
  • Citrus Butter Sauce, for drizzling, recipe follows
  • Scallion Oil, for drizzling, recipe follows
  • 1/2 lemon, juiced
  • 1/2 lime, juiced
  • 1/2 orange, juiced
  • 1/4 cup white wine
  • 4 tablespoons butter, cold
  • Salt and freshly ground black pepper
  • 1/4 cup extra-virgin olive oil
  • 12 green onions, trimmed
  • Salt and freshly ground black pepper
Nutrition
1087
54% daily value
4 servings
                                       
                                            high-​fiber, gluten-​free
     

Fat

86% 56

Saturated

80% 16

Trans

- 1

Monounsaturated

- 31

Polyunsaturated

- 6

Carbs

27% 80

Carbs (net)

- 74

Fiber

26% 7

Sugars

- 9

Sugars, added

- 0

Protein

115% 57

Cholesterol

64% 193

Sodium

96% 2309

Calcium

25% 251

Magnesium

33% 139

Potassium

30% 1425

Iron

36% 7

Zinc

59% 6

Phosphorus

164% 1150

Vitamin A

20% 182

Vitamin C

34% 30

Thiamin (B1)

56% 1

Riboflavin (B2)

29% 0

Niacin (B3)

57% 9

Vitamin B6

55% 1

Folate equivalent (total)

85% 338

Folate (food)

- 99

Folic acid

- 141

Vitamin B12

178% 4

Vitamin D

169% 25

Vitamin E

51% 8

Vitamin K

104% 125

Sugar alcohols

- 0

Water

- 521
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