Pan-Seared Day-Boat Diver Scallops

C&RB CLUB RECIPE
Pan-Seared Day-Boat Diver Scallops with lobster meunière sauce, haricots verts, and Romano cheese risotto

For the scallops:
Amt    Ingredient
3 ea.    sea scallops
1 tsp.    whole butter
to taste    salt and pepper
olive oil

Procedure:

• In a sauté pan set over medium heat, add oil.
• When the oil is heated, add the scallops. Let the scallops sear for two minutes, then flip them over and continue to sauté until they turn golden brown.

For the lobster meunière:
Amt    Ingredient
3 ozs.    lobster meat
6 tbsp.    whole butter
1 tbsp.    chopped parsley
1     garlic clove, minced
¼ cup    white wine
1 tbsp.    lemon juice
to taste    salt and pepper

Procedure:

• In a sauté pan, heat the butter on high heat until sizzling.
• Add lobster meat, immediately reduce the heat to medium, and cook.
• Add parsley and garlic, tossing to coat, and sauté; add the wine and cook for one minute more.

For the Romano cheese risotto:
Amt    Ingredient
4 cups    chicken stock
4 tbsp.    butter
1     medium shallot, diced
1     clove garlic, minced
1 ½ cups    short grain Arborio rice
1 cup    white wine
shaved Romano cheese
to taste    salt and pepper

Procedure:

• Keep chicken broth warm over low heat. In a sauté pan, melt the butter.
• Add the shallots and garlic and cook, stirring with a wooden spoon until onion is transparent.
• Add the rice and cook, stirring until it is well-coated with the butter and starts to turn translucent (about two minutes). Add the wine and simmer gently until all the liquid is absorbed.
• Ladle a half-cup of the warm chicken broth into the rice mixture and simmer, stirring occasionally until the broth is absorbed. Repeat, adding a half-cup of the broth at a time, until the rice is cooked through but still firm (20 to 25 minutes total).
• Add more butter and salt, pepper, and Romano cheese. Stir to incorporate; adjust the seasoning with more salt to taste.

For plating:

• Scoop the risotto on to the plate, topped with the three scallops, lobster meunière sauce and haricot verts.

Submitted by Ben Guaman, Executive Chef, Governors Club, Chapel Hill, N.C.