Truffled Maine Lobster & Diver Scallop Risotto

Truffled Maine Lobster & Diver Scallop Risotto

Printable recipe for Truffled Maine Lobster & Diver Scallop Risotto provided by Cooks Corner, Green Bay.


 Frank Raljevic

1/4 cup farro*

2 Tbs red quinoa

1/2 cup arborio rice

1 3/4 cup chicken

1 Tbs extra virgin olive oil

2 Tbs White truffle oil

3 diver scallops (whole, extra large / 3 per serving)

2 oz. cooked Maine lobster claw meat

2 oz. sliced shallots

1 oz. half stalk of spring garlic (clove and part of stalk)

1/2 cup Chardonnay

2 1/2 oz. whole morel mushrooms.

6 heads of fiddlehead fern (6 per serving)

1 oz. stringless, sugar-snap peas, finely sliced

1 globe artichoke heart (1 per serving, optional)

1 tsp white truffle oil

white pepper to taste, very finely ground

white truffle salt to taste


Method of preparation:

Prepare the risotto with the red quinoa and farro. Using the absorption method, heat chicken or vegetable stock, and gradually add to the farro, quinoa and aborio rice that’s being heated in a separate stock pot. Prepare these farinaceous ingredients till al dente.

Sear scallops in a very hot pan with white truffle oil. When they release from pan, turn and sauté on other side. Add lobster claw meat, heat thru and set aside.

Heat sauté pan and add extra virgin olive oil. Once the pan reaches smoke point,

add shallots ‘til they caramelize. Then add spring garlic and once they wilt and slightly change in color, add Chardonnay to deglaze the pan. Reduce the cooking liquid ‘til mostly evaporated. Keep the sauté pan at the highest heat possible so there is little recovery time when next adding the morel mushrooms, fiddlehead ferns and peas.

Add faro/quinoa/rice mixture to shallot pan and heat thru.

Plate faro mixture, add scallops and lobster. Drizzle with white truffle oil. Add a bit of cracked, white pepper and a bit of white truffle salt.

Delete * ingredients for gluten-free. This recipe can easily be made vegetarian by removing the Diver Sea Scallops, Maine Lobster Meat and substituting vegetable stock for chicken stock.

To completely finish with any elegantly created dish, my highest recommendation is to always start with the freshest and finest product. Pullman’s Restaurant in Appleton, has noticeably been better recognized by our community, thankfully because of Testa Produce. A nationally renowned specialty fresh produce Chicago based company who has been providing the freshest hand-picked ingredients. 

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