Scallops:
1. Heat sauté pan on medium-high
heat for 1 minute, add olive oil and
heat for 1 more minute
2. Season scallops with salt and
pepper, add to pan and let sear for 1
minute
3. Add butter and let brown for two
minutes
4. Turn scallops over and let brown
for two more minutes, then take
the scallops off heat and reserve for
plating
Risotto:
1. Heat chicken stock to a simmer in
a medium saucepan, then lower heat
to keep the stock hot
2. In a large, heavy-bottomed
saucepan, heat the oil and 1 tbsp of
butter over medium heat. Once the
butter has melted, add the chopped
onion and sauté for 2-3 minutes
or until the onions are slightly
translucent
3. Add the rice and stir briskly,
making sure the grains are coated
with oil and melted butter without
letting the rice turn brown
4. Add the wine and stir until the
liquid is fully absorbed
5. Add a ladle of hot chicken stock
and stir until fully absorbed. When
the rice appears almost dry, add
another ladle of stock and repeat
the process. Continue for 20-30
minutes until the grains are tender
but still firm to the bite without being
crunchy
6. Stir in the remaining 2 tbsp of
butter, the parmesan cheese, parsley,
corn and lobster meat. Heat through
and season with kosher salt to taste.
7. Heat tomato vodka cream
RECIPE
V U E N J . C O M
101
