The 9th annual Kansas City Restaurant Week is here. There are 193 participating restaurants across the metro this year making it the largest KC Restaurant Week yet! Ruben Rosales, chef at J. Gilbert's Wood-Fire Steaks and Seafood whips up just one dish off their menu.
Georges Bank Scallops with Lobster Risotto and Champagne Buerre Blanc
Recipe:
- 1 oz. clarified butter
- 1/2 tsp. salt & pepper blend
- 7 oz. scallops
1. Heat butter in sauté pan until hot.
2. Season scallops evenly with salt & pepper and place in heated pan.
3. Cook scallops – 1 to 1 1/2 minutes per side or until golden brown
- 1 c. Lobster Risotto (see recipe below)
- 2 oz. lobster stock
- 1/2 c. julienne spinach
- 1/4 c. diced tomatoes
- 1 oz. cheese sauce
- 1 tbl. Shredded Reggiano Parmesan
1. Place all ingredients in sauté pan, stir well to incorporate and bring to a boil.
2. Continue to sauté until risotto has a creamy texture.
3. Place risotto in the center of the plate.
4. Place the scallops around the base of the risotto.
1 1/2 oz. Champagne Buerre Blanc (see recipe below)
Minced chives
1. Pour Buerre Blanc around the risotto.
2. Garnish with chives.
Lobster Risotto
- 1 c. olive oil
- 2 tbl. minced garlic
- 1 lb. yellow onion (diced 1/4”)
- 2 lb. Arborio rice
1. In a medium sized rondeau pan, heat olive oil.
2. Add garlic and onion and sauté for 4-5 minutes or until vegetables become transparent.
3. Add rice, stirring constantly with a wooden spoon. Cook for approximately 2 minutes.
- 3 q. lobster stock
- 1 tbsp. and 1 tsp. kosher salt
- 2 tsp. black pepper, medium grind
1. Add lobster stock, 2 cups at a time, stirring frequently. Allow each addition of liquid absorb before next addition. Continue adding lobster stock, 2 cups at a time.
2. Cook until all the liquid is absorbed. Risotto should be sticky and the grains still al dente.
3. Add salt and pepper, blend well.
4. Spread the risotto on a sheet pan to cool.
Champagne Buerre Blanc
Base:
- 1 qt. brut champagne
- 2 c. champagne vinegar
- 3/4 c. minced shallots
- 1 – 1 1/2 c. heavy cream
1. Place wine, vinegar and shallots in a heavy sauce pan (4 1/2-quart size).
2. Place on heat and simmer to reduce until liquid barely covers the shallots.
3. After reduction is complete, add cream and reduce again until cream is lighting thickened and very shiny.
4. Final yield of Buerre blanc base should be 1 ½ cups.
Sauce:
- 3/4 c. Buerre blanc base
- 1 1/2 lbs. salted butter sticks, half-inch cubes, cold
1. In a sauce pan, bring Buerre blanc base to a quick boil, remove from the heat, and whip butter (a few pieces at a time) into the reduction, stirring constantly back and forth until all butter has been incorporated.
2. It may be necessary to move the pan on and off of a low flame to maintain enough heat to melt the butter.
3. Do not get the sauce too hot or it will separate.
- 1 tsp. kosher salt
- 1/8 tsp. white pepper
1. Season with salt and pepper.
2. Hold in a double boiler without any heat. The water container should have hot (130 degrees), but not boiling, water. Replace the hot water every 2 hours.