Seafood Risotto
Ingredients:
Half Onion finely diced
2 Tbs olive oil
7oz Arborio rice
1 cup white wine
4.5cups lobster stock/or chicken stock
½ cup Parmesan cheese
4oz butter
½ bunch chives finely chopped
TT Salt & pepper
4 King Diver Scallops
4 Jumbo shrimp peeled & deviated

Method:
Heat the olive oil at medium heat in a saucepan and add the onion, gently cook until translucent. In a separate saucepan bring the stock to a boil. Add the Arborio rice and toast for about 3 minutes string gently add the white wine and stir until it has been absorbed by the rice. Add the stock to the rice a ladle full at a time and cook each ladle full until it has been absorbed by the rice. While you are cooking the risotto heat a sauté pan with a little oil and season your scallops & shrimp. When the pan is hot sear your scallops for 1-2minutes on each side when you turn the scallops add the shrimp and do the same. Once you have added all your stock add the Parmesan cheese and butter and stir until fully incorporated. Add shrimp and scallops and chives.

Saffron Foam
Ingredients:
2 cups white whine
½ tsp saffron
10 oz water
1 lemon juiced
1 tbs soy lecithin

Method:
Add the saffron to the white wine and reduce by half turn off heat add the water and lemon juice and soy lecithin cool. Foam with a hand blender.

Chive Oil
Ingredients:
2 bunches chives
1 cup vegetable oil

Method:
Blanch chives in water, then refresh in ice water. dry the chives with a paper towel and add to blender slowly add oil. Once the oil has taken on a green color and strain through a coffee filter.

Halibut
Ingredients:
4 x 7oz portions skin off.
1 tbs oil
3 sprigs Lemon thyme
2oz butter

Method:
In a sauté pan heat the oil until hot sear the halibut for about 3 minutes on one side turn and add the thyme and butter finish in a 350°F oven for about 4-5 min the fish should have an opaque center.

To plate place the risotto in the center put the halibut on top and put some foam around the side finish with a little chive oil.