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Pan-Seared Scallops over Lobster-Prosciutto Risotto

Food Network
  • 90 minutes
  • Serves 4

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