How to Cook a Scallop Dinner

with Lobster Crab Risotto and mixed Kales with crispy pancetta.

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How to Cook a Scallop Dinner Recipe
13 Steps
Ingredients
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1
Pour clam broth, 2 cups water, bay leaf, juniper berries & 1/4 tsp salt in sauce pan.  Bring to boil.

Pour clam broth, 2 cups water, bay leaf, juniper berries & 1/4 tsp salt in sauce pan. Bring to boil.

2
Run a bamboo skewer through the tail and add to boiling liquid.  Cook about 4 min turning once.  Set aside on plate and cool.  Save liquid for making the risotto.

Run a bamboo skewer through the tail and add to boiling liquid. Cook about 4 min turning once. Set aside on plate and cool. Save liquid for making the risotto.

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3
Pan fry pancetta in a little olive oil until crisp.

Pan fry pancetta in a little olive oil until crisp.

4
Sauté rice until opaque in 1 tbls. olive oil add shallot until soft then make the risotto by adding liquid slowly 1/2 cup at a time until creamy and al'dente

Sauté rice until opaque in 1 tbls. olive oil add shallot until soft then make the risotto by adding liquid slowly 1/2 cup at a time until creamy and al'dente

5
Continue adding liquids stirring them in and cooking down till nearly evaporated then adding the next 1/2 cup or so.

Continue adding liquids stirring them in and cooking down till nearly evaporated then adding the next 1/2 cup or so.

6
Kale is added to the hot pan with the Safflower and Olive oil, give the kale a final rinse with cold water and catch the water with the lid and dump all into the pan trapping the steam with the lid.

Kale is added to the hot pan with the Safflower and Olive oil, give the kale a final rinse with cold water and catch the water with the lid and dump all into the pan trapping the steam with the lid.

7
Remove the cooled lobster meat from the shell.

Remove the cooled lobster meat from the shell.

8
Cut the lobster tail into bite sized pieces.

Cut the lobster tail into bite sized pieces.

9
Final step add the seafood stirring in gently cover and remove from heat.

Final step add the seafood stirring in gently cover and remove from heat.

10
Melt the butter at medium high (7) in the remaining olive oil, until foam subsides.

Melt the butter at medium high (7) in the remaining olive oil, until foam subsides.

11
Saute' scallops in butter about 90 seconds per side.

Saute' scallops in butter about 90 seconds per side.

12
Turn and cook an additional 90 seconds.

Turn and cook an additional 90 seconds.

13
Build your plates by using kale as the base, a ring to form the risotto and top with scallopes.  Drizzle sweet chili sauce and sprinkle edge with pancetta.  Serve immediately with a nice Chardonay.

Build your plates by using kale as the base, a ring to form the risotto and top with scallopes. Drizzle sweet chili sauce and sprinkle edge with pancetta. Serve immediately with a nice Chardonay.

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