SEARED SEA
SCALLOPS
Servings: 2
Courtesy of Chef Anthony G. Russo of
Lucco Restaurant
Park Restaurant Group
Scallops:
• 10-12 U10 sea scallops (10 or fewer
to the pound)
• 1 tsp olive oil
• 1 tbsp unsalted butter
• ¼ tsp Kosher salt and pepper
Risotto:
• 8 Ounces pre-cooked lobster meat
• ½ cup sweet corn kernels
• 1 ½ cups Arborio rice
• 4 cups chicken stock
• ½ cup dry white wine
• ½ cup diced onion
• 3 tbsp unsalted butter (divided)
• 1 tbsp olive oil
• ¼ cup parmesan cheese
• 1 tbsp Italian parsley (chopped)
• Kosher salt (to taste)
Tomato Vodka Cream:
• Preferred brand of jarred vodka sauce
INGREDIENTS
V U E N J . C O M
100
