Jumbo Sea Scallops with Dungeness Crab, Wild Shrimp Risotto
From Ariana Restaurant Chef Andres Fernandez
12 Jumbo Diver Sea Scallops
12 Ounces Fresh Lump Dungeness Crab Meat(cooked)
12 Ounces Peeled and Deveined Shrimp, Chopped (raw)
2 C. Carnaroli Risotto Rice
1/2 Cup Dry White Wine
2 Large Shallots, Minced
4-5 Cups Chicken or Shellfish Stock
4 Tbl Unsalted Butter
1/2-1 Cup Parmesan Cheese, Grated
2 Tbls Italian Parsley, Finely Chopped
2 Tbls Tarragon, Finely Chopped
1-3 tsp Freshly Squeezed Lemon Juice
3 Tbl Canola Oil
1/2 Cup Microgreens or Picked Herb Leaves
Kosher Salt and Freshly Ground Black Pepper to Taste
For risotto: in a large saucepan heat chicken or shellfish stock. In another saucepan melt butter and sweat shallots over medium heat until soft and translucent. Add carnaroli rice and stir to coat with butter, cook for about 3 minutes, stirring to prevent browning. Add wine to rice and cook until all liquid is absorbed. Slowly ladle 1/2 C. stock into rice and stir frequently, as liquid is absorbed add another 1/2C. Keep stirring and adding stock until rice is fully cooked and has a creamy consistency. Add chopped raw shrimp and cook 1 minute. To finish add butter, cheese, crab, lemon juice, and chopped herbs. Season with salt and pepper. Do not let risotto get too thick, keep it loose with more stock as it tends to tighten as it sits.
For scallops: heat a cast iron skillet until smoking. Dry scallops on a paper towel, add canola oil to pan and carefully place scallops in hot oil. Do not move scallops for 2-3 minutes to ensure even caramelization. Carefully scrape up scallops as they might stick and flip to cook the other side only briefly, about 30 seconds.
To plate: spoon risotto into warmed bowls and top with seared scallops. Garnish with microgreens or picked herbs.