Nothing says comfort like a great dish of seafood risotto. To add brightness to the dish, add Meyer lemon juice, lemon zest and white wine. Top it off with scrumptious shrimp and seared scallops and pair it with a Cakebread Chardonnay for pure perfection.  Each sip was filled with luscious apple, melon, citrus fruit and a touch of minerality. The refreshing acidity washed away the creamy finish of the risotto, leaving your palate ready for another bite and the full-bodied Chardonnay mirrored  the weight of the decadent and succulent sea scallops.

Recommended Producers

• Schug Carneros Chardonnay, Carneros, California, USA (SRP: $24)
• Michael Shaps Chardonnay, Virginia, USA (SRP: $26)
• Cakebread Chardonnay, Napa, California, USA (SRP: $40)

Recipe: Meyer Lemon Risotto w/Roasted Shrimp & Seared Sea Scallops (Serves 4)

Ingredients

2 tablespoons olive oil

1 medium yellow onion, fine dice

1 cup Arborio rice

2 ½ – 3 cups homemade shrimp & lobster stock  (see recipe) or low sodium chicken stock or vegetable stock can be used as a substitute

¾ cup dry white wine (I prefer Pinot Grigio or Sauvignon Blanc)

2 Meyer lemons (zest & juice)

1 cup shredded Parmigianno Reggiano cheese

1 tablespoon butter

½ cup chopped parsley

1 teaspoon nutmeg

1 teaspoon pepper

Salt to taste (keep in mind there is salt in the stock & cheese)

Risotto

In a small saucepan warm 3 cups of stock (simmer on low)

In a large saucepan sauté onion in olive oil for 5-7 minutes over medium-low heat until translucent. Add Arborio rice and mix with onions until rice is well coated and slightly toasted 2-3 minutes

Add white wine and let evaporate

Once white wine evaporates, slowly add the stock ½ cup at a time stirring frequently

Continue adding the stock ½ cup at a time until risotto reaches desired consistency, above 25-30 minutes for al dente

At this point add cheese and butter, mix well

Fold in chopped parsley, lemon zest & juice

Divide between four plates and top with 2 scallops & 3 shrimp

Garnish w/parsley & lemon wheel

 

Roasted Shrimp
Preheat oven to 375 degrees
Shell & devain 1 dozen large shrimp, leave the tails on for presentation (Timesaver: Ask your fish monger to do this for you)
Toss with olive oil, a pinch of salt & pepper
Roast for 6-8 minutes

Seared Sea Scallops

Pre-heat sauté pan with 1 tablespoon of olive oil

Pat dry 8 medium-large sea scallops

Brush w/olive oil and a pinch of salt & pepper

Sear for 3 minutes per side until nicely golden on each side

 

Shrimp & Lobster Stock

Add 2 tablespoons olive oil, lobster and shrimp shells to a large stock pot over medium heat

Saute shells for 3-5 minutes until they become bright pink and aromatic

Add 1  medium yellow onion, 3 celery stalks, 1 carrot (all large dice), 4 cloves of smashed garlic, 2 bay leaves, 1 tablespoon of Old Bay, 1 teaspoon of sea salt, handful of peppercorns and cover with 2 quarts of water

Let simmer over low heat for 45 minutes

Strain with fine mesh strainer into smaller sauce pan

Freeze the rest of the stock for up to 3 months