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Cleveland Seafood Recipe List

Don's Lighthouse Grille

8905 Lake Avenue, Cleveland, OH 44102
216-961-6700

Pan Seared Scallops with Lake Erie Creamery Chevre Risotto, Roasted Fennel & Romesco Sauce

Pan Seared Scallops with Lake Erie Creamery Chevre Risotto, Roasted Fennel & Romesco Sauce

Ingredients for Romesco Sauce

4 each Vine Ripe Tomatoes
1 each Red Pepper, roasted
¼ cup Garlic, roasted
1 cup Almonds, toasted
¼ cup Sherry Vinegar
2 each slices Italian Bread
¼ cup Olive Oil
Salt & Pepper, to taste

Ingredients for Lake Erie Creamery Chevre Risotto

2 cup Arborio Rice
1 each Vidalia Onion, diced
4 cup Chicken Stock
¼ cup English Shelling Peas
2 tsp Butter
2 tsp l.e. Creamery Chevre
¼ cup White Wine

Ingredients for Roasted Fennel

2 bulb Fennel, julienned
Olive Oil
Salt & Cracked Pepper, to taste

Ingredients for Scallops

8 oz per person, u10 size

Method for Romesco Sauce

• Pureé all the ingredients in a food processor for about 3 minutes, or until there are no large pieces.

Method for Lake Erie Creamery Chevre Risotto

• In a heavy pot, sauté the onion in olive oil until translucent.
• Add the rice and continue to sear each grain of rice. At this point, all stirring should be done with a wooden spoon.
• Add the wine to the pan, then 1/3 of the stock. Keep stirring so the rice doesn’t stick. Keep adding the stock until the rice is tender.
• Add the fresh peas, butter, salt, pepper, and chevre.

Method for Roasted Fennel

• Toss the fennel in oil, salt, and pepper. Place it on a sheet pan, and roast at 400º until caramelized.

Method for Scallops

• Season with salt and cracked pepper. • Sear in a hot cast iron pan, caramelizing each side.

To Plate

• Spoon 4 oz of the risotto into the center of a wide rimmed bowl.
• Lean the scallops around the risotto.
• Place ¼ oz of the romesco sauce next to each scallop.
• Top the risotto with the roasted fennel.

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