Sea Scallop Truffle Mushroom Risotto & Tuna Ceviche with an Apple and Kaffir Lime Broth

Sea Scallop Truffle Mushroom Risotto

Serves 4
12 U-10 Sea scallops
2 c Arborio Rice
½ c White Wine
2 T Olive Oil
8 c Chicken Stock
8 oz Mushrooms
4 T Mascarpone
1 T White Truffle Oil
4 T Chives
2 c Spinach
Salt to taste

Heat olive oil in a large saucepan, add rice and stir constantly, toast the rice until you can smell a slight nutty aroma. Add white wine and stir until dry. Slowly add just enough stock to cover the rice, stirring constantly. Continue to add stock until rice is almost soft but still al dente. In a separate pan roast mushrooms, remove the mushroom and deglaze the pan with the remaining chicken stock. Add mushroom stock to risotto.

Add mascarpone, truffle oil and chives, season to taste. Add roasted mushrooms. In a large Sautee pan heat oil until it almost smokes. Add seasoned scallops and allow to brown on one side. After one side is brown flip, add butter and baste. In a separate pan sautee spinach in olive oil until spinach is wilted. Place risotto on a plate along with spinach and top with scallops.

Tuna Ceviche with an Apple and Kaffir Lime Broth
Serves 4
8oz diced Yellowfin Tuna
2T Olive Oil
2 T Chiffonade Cilantro
4 oz Diced Honey Crisp Apple
2 T Chiffonade Scallion
2 T Toasted Coconut
Salt to taste


1 c Coconut Milk
2 T Sugar
1 T Salt
Juice of 3 limes
1 Thai Chilli
6 Chiffinade Kaffir Lime Leaves


Combine tuna, olive oil, salt, cilantro, apples, scallions in a mixing bowl. Plate tuna mixture, pour coconut broth over tuna. Garnish with toasted coconut and cilantro, serve chilled. 

Combine coconut milk, sugar, salt, lime juice, chili and lime leaves in a sauce pan. Bring to a boil, allow to cool in refrigerator overnight. Strain broth.