1 box of Lundberg Traditional Italian Risotto (found at Whole Foods) *Most boxed risotto’s will work as well*
A bottle of D’Argenzio’s Basil Olive Oil
2 Cups of 2012 Tocai Friulano
2 Cups of Heavy Cream
1 Tablespoon of Thyme (finely chopped)
1 Tablespoon of Fresh Rosemary (finely chopped)
Handful of Basil Leaves for Garnish (Cut into long, thin strips)
5 Cloves of Garlic (minced) *add 8 cloves for a very garlic-y sauce*
4 Cloves of Shallots (minced)
2/3 Cup of Peas (frozen)
1/2 – 1 Pound of Scallops
1/2 – 1 Pound of Shrimp (devein & peeled)
1 Bunch of Baby Broccoli (remove and toss stocks) or 8 Spears of Asparagus
Salt & Pepper
TOTAL PREP & COOK TIME: 30-45 min.
FEEDS: 2 People (full meal) or up to 4 People (if paired with other dishes) *Picture above is a ‘full meal’ serving*
In a pot, prepare your Risotto. Carefully follow directions on box. (Prepare after White Wine reduction has been strained)
Start with your white wine reduction. Pour the Tocai Friulano into a large sauce pan and add your minced garlic, shallots, and herbs and 2 tablespoons of olive oil on high heat. Let reduce down to approximately 1/2 of what you started with. Strain sauce into another pan and put aside for later. Place minced garlic/shallot/herb remnants in separate bowl and let cool (this concoction can be used later).
Take your reduction pan and drizzle olive oil, just enough to lightly coat pan. Now, cook shrimp on high heat until they are just beyond translucent, almost fully pink in color, constantly tossing shrimp will result in a nice and even glaze (approximately 2-4 minutes). When cooked, set aside on paper towel, save for later. Now again lightly coat the same pan with Olive Oil and sear your scallops. Approximately 2 minutes on each side at high heat. Your goal is to put a nice brown glaze on the scallops, do not be afraid to let those suckers get a nice cake-ing on them! And of that means an extra minute on each side, so be it; but remember, the longer you cook them, the more rubber-like they will be as far as consistency/texture is concerned. Once done, place on paper towel, and set aside for later.
Return your white wine reduction back into original pan on medium/high heat. Now add cream. Let sauce thicken to desired preference *Longer cook time for thicker sauce*. Add broccoli or asparagus with peas and cook in sauce. Risotto should be finished cooking at this point.
For plating, place a bed of risotto on your plate. Top with desired amount of shrimp and scallops before drizzling sauce on the top. Garnish with sparse basil leaves and add salt and pepper for taste. *Sprinkle the garlic/shallot/herb mixture on top to add richness to the dish*
You can also substitute/add any seafood to cater to your desires and preferences. Try crab too, since it is in season!
Our Tasting Room Associate Michael recently devised this diabolical recipe, and thought we’d give you his insight. “This recipe is a phenomenal thing to be able to indulge in! I prepared it with peas and baby broccoli, ssooo good! I went with a half pound of scallops and a half pound of shrimp. It was way more than enough for my girlfriend and I. I didn’t add any side dishes because it was SO MUCH FOOD! But next time I think I’ll dial back on the shrimp and scallops and toss in some crab. Perfect winter-time dish, forget calorie count and just curl up with this dinner, watch a movie, and enjoy your fireplace! This is for sure a guilty pleasure and truly indulgent dish.”