Pan Roasted Scallops With Cinnamon-Orange Reduction And Seafood Risotto

Begin with the reduction by pouring into a pot the orange juice, cloves and cinnamon sticks. Bring this to a boil and reduce, then chill.

Now move onto the risotto by pouring into a very hot pan the extra virgin olive oil, shallots, garlic, 1 cup of risotto and chicken stock.

Stir this together and simmer until rice is cooked, usually about 45 minutes. Set this to the side.

When the rice is cooked, into another saute pan add another tablespoon of extra virgin olive oil, the shallots, garlic, lobster meat, the crawfish, tomatoes, corn, the cooked risotto mixture, salt to taste and 1/2 cup of chicken stock.

Now season the scallops with salt and chili powder. Then, into a hot saute pan add 1 tbsp. extra virgin olive oil and cook the scallops for about 3-4 minutes.

To plate the dish, start with the risotto, then add the cinnamon orange reduction and the scallops.

Recipe Source: A Fish Called Avalon at the Avalon Hotel, Santa Catalina Island, CA