Recipe: Broiled Sea Scallops and Truffled Risotto with Citrus Gremolata

Having just returned from a Carnival Cruise Line voyage, I can tell you personally that the food was great. Here’s one recipe from the Carnival galley that you might find on your next voyage.

INGREDIENTS:

YOUR SCALLOP GEAR:
1⅕ lbs scallops
½ oz garlic, chopped
1 oz parsley, chopped
4 oz butter
salt to taste
crushed black pepper to taste

YOUR RISOTTO STUFF:
1 lb Arborio rice
1 qt chicken stock
½ oz garlic, chopped
2 oz shallots, chopped
1 oz blended olive oil
10 oz white wine
1 bay leaf
8 oz parmesan cheese
8 oz soft butter
1 oz chopped parsley
truffle oil to taste
salt to taste
white pepper powder to taste

YOUR GREMOLATA CONTENTS:
½ oz lemon zest
½ oz lime zest
½ oz orange zest
½ oz fresh parsley, chopped
1 oz fresh orange juice
1 oz olive oil
salt to taste
pepper to taste

FOR THE GARNISH:
10 oz red wine reduction
parsley sprigs for garnish
parmesan crisp for tasty garnish

TO COOK THE SCALLOPS:
Marinate your scallops with garlic and chopped parsley right before you cook ‘em.
Cook ‘em! Give the scallops a quick sear — making sure not to overcook them — and then season them.

TO MAKE THE RISOTTO:
Sautee the onion, chopped shallot, garlic and bay leaf in blended oil. Deglaze the pan with white wine, then reduce the contents of the pan.
Add Arborio rice and sauté it for a while. Add a little bit of stock, stirring the rice continuously while adding it.
Cook rice till the texture’s al dente.
Finish the risotto with soft butter, parmesan cheese and chopped parsley.

TO GREMOLATE THE GREMOLATA:
Just combine all ingredients together. That’s it!

TO MAKE THE WHOLE THING LOOK REALLY FANCY:
Using a squeeze bottle, drizzle small circles of red wine reduction onto the plate.
Scoop 2 oz of risotto onto the center of the plate.
Place three scallops on top of the risotto.
Drizzle some gremolata onto scallops.
Garnish the dish with a parmesan crisp and parley sprig.