INGREDIENTS
4 oz
Prosciutto
1
warm-water lobster tail
2 cups
Lobster stock
2
lbs Sea scallops, dry
1/4 cup
Cilantro, fresh leaves
1 tbsp
Garlic
12
Green onions
1/2
Lemon
1/2
Lime
1/2
Orange
1 tbsp
Shallot
1
Yellow onion
1/4 cup
Tomato paste
1
Citrus butter sauce
1 1/4 cups
Arborio rice
1
Kosher salt and freshly ground black pepper
2
Salt and freshly ground black pepper
7 tbsp
Olive oil, extra-virgin
1
Scallion oil
1
Vegetable oil
5 tbsp
Butter
1/4 cup
Parmesan
1/4 cup
Sherry
3/4 cup
White wine