Shrimp and Scallop Topped Lemon Risotto
Author: John Lester
Recipe type: Seafood
Cuisine: Italian
Serves: 4 - 6 servings
- For the Lemon Risotto
- 3 Tablespoons Olive Oil
- 1 Shallot, minced
- 1 cup Arborio Rice
- ½ cup Dry White Wine
- 4 cups Chicken Broth
- 3 Tablespoons, Italian Flat Leaf Parsley, finely chopped
- Juice and zest of 1 Lemon
- ½ cup shredded Parmesan Cheese
- Salt & Pepper, to taste.
- For the Shrimp and Scallops
- 4 Sea Scallops
- 10 Large Shrimp, peeled and deveined
- Tony Cachere's Original Creole Seasoning
- ½ cup Shallots, minced
- 3 Tablespoons Olive Oil
- ½ cup Dry White Wine
- Vom Fass Lemon Extra Virgin Olive Oil
- For the Lemon Risotto
- In a large skillet, warm olive oil and sauté shallots.
- When shallots soften, stir in Arborio rice
- Continue stirring until rice begins to brown.
- Stir in white wine and cook until most of it has evaporated.
- Add chicken broth in 1 cup increments, stirring frequently, until most of the liquid is absorbed, before adding the next cup.
- When most of the broth is absorbed, stir in parsley, lemon juice, lemon zest, shredded cheese, and salt & pepper, to taste.
- For the Shrimp and Scallops
- Sprinkle scallops and shrimp with Tony Chacere's seasoning and set aside.
- In a medium skillet, over medium-high heat, warm olive oil.
- Then sauté shallots until transparent.
- Add the shrimp and scallops to the pan, turn after 3 – 4 minutes.
- Cook for another 3 – 4 minutes.
- Pour in wine to deglaze the pan.
- Place shrimp and scallops on top of Lemon Risotto, and drizzle each one with Vom Fass Lemon Extra Virgin Olive Oil.
Recipe by Create Amazing Meals at https://createamazingmeals.com/2015/03/tantalize-your-tastebuds-with-vom-fass.html
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