with Shrimp, Sea Scallops and Morel Mushrooms
Courtesy of Executive Chef David Burke
1 cup risotto (partially cooked)
2 oz. asparagus
1 oz. asparagus cream
1/2 oz. extra virgin olive oil
2 oz. shrimp
2 oz. sea scallops
1 oz. grape tomatoes
1 oz. morels
0.8 oz. chives
2 tbsp parmesan cheese
Salt/pepper taste
(See below for individual methods)
Heat risotto in a sauce pot with asparagus cream until
tender. In a separate pan heat oil; sautee shrimp, scallops,
morels, and grape tomatoes. Place atop risotto.
2 lbs. asparagus
1 qt. heavy cream
Heat asparagus in heavy cream until tender (approximately
20 minutes)
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