Carnival Cruise Line - BROILED SEA SCALLOP AND TRUFFLED RISOTTO WITH CITRUS GREMOLATA - Cruise Planners - Kirk and Jennifer
Published Sunday, April 26th 2020 - Updated Friday, May 8th 2020
Categories
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:
TO MAKE THE RISOTTO:
TO GREMOLATE THE GREMOLATA:
TO MAKE THE WHOLE THING LOOK REALLY FANCY:
- 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.
Your Travel Advisors - Cruise Planners - Kirk and Jennifer Kanter www.sandandseastravel.com Call us (262)344-0697 or PM us.
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Carnival Cruise Line. BROILED SEA SCALLOP AND TRUFFLED RISOTTO WITH CITRUS GREMOLATA. www.carnival.com/recipes/broiled-sea-scallops.aspx.
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