Crispy Scallop Ceviche with Meyer Lemon Risotto

2 oz olive oil
I cup of diced onion
4 cloves of garlic
2 cups of garlic
2 cups of Vialone Nano Rice
1 cup of white wine
2 cups chicken stock
Sea salt
2 oz Meyer lemon juice
Pinch of lemon thyme
1 oz Parmesan cheese
4 oz beurre blanc

In a sauce pot start with the olive oil cook slowly the onions then garlic. Add the rice stir the rice to coat it with the oil then add the white wine. Bring to a boil then add the chicken stock. Bring to a boil and pull off the stove and cover. When cool remove from the pot and store until you’re ready to prepare the meal.

When ready to prepare add 4 oz of chicken stock bring to a boil then add 4 oz of beurre blanc add salt to taste and the lemon juice and lemon thyme, bring to a simmer until the rice is tender. Then add the cheese.

Beurre Blanc:
I cup white wine
1 cup Champagne vinegar
2 shallots
1 sprig of thyme
1 cup heavy cream
½ pound butter

In a saucepan, put the shallots, white wine, thyme and Champagne vinegar bring to a boil. Then add the heavy cream reduce by half. Wisk in the butter a little at a time moving back and forth on the flame, without coming to a boil but staying hot. Keep to the side.

3 tomatoes
1 jalapeño
Half red onion
Pinch mint
Pinch cilantro
2 oz Clamato
2 oz Tomato juice
Tsp sea salt
Dice very small the tomatoes, red onions, jalapeno. Chop the mint and cilantro mix all the ingredients together.  

Scallops Fresh Sea U 20 meaning 20 per pound
Use 6 scallops per serving

In a very hot cast iron pan add olive oil, season the scallops and place in the hot pan brown the scallops on all sides.  They also should be rare inside. Mix the scallops and the crevice sauce together. Place the rice in a bowl and the scallops on top.