Today we welcomed Chef Michael from Currents Restaurant at the Byblos Niagara Resort and Spa on Grand Island.
-Prepare desired Risotto brand according to package and let cool
-In sauté pan, melt 1 tablespoon butter
-Add ½ teaspoon garlic, and 1 teaspoon chopped shallot. Sweat
-Add 1 tablespoon each of diced Zucchini, Yellow Squash, Red bell pepper. Cook until tender.
-Add Cooked risotto to veg mixture and toss together
-Add Chicken stock ¼ cup at a time until desired consistency is reached.
-Season with salt, pepper, and lemon zest.
-Finish with freshly chopped herbs (parsley, thyme)
-Make sure scallops are dry
-Remove muscle from scallops
-Season with Salt and Pepper
-Sear on High heat until golden brown, flip and continue cooking until firm but tender.
-2 Tablespoons lemon Juice
-1 Tablespoon each of Lime juice, orange juice, grapefruit juice
-1/2 Cup Olive oil