Diners - Drive-Ins - Dives - Pan-Seared Scallops over Lobster-Prosciutto Risotto - Pilot House, Key Largo, FL

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subheading: Risotto:

2 tablespoons extra-virgin olive oil

1 yellow onion, diced small

1 tablespoon chopped garlic

1 tablespoon chopped shallot

1 ¼ cups arborio rice

½ cup white wine

2 cups lobster stock

¼ cup tomato paste

¼ cup sherry

One 8-ounce warm-water lobster tail

1 tablespoon butter, melted

Vegetable oil, for deep-frying

4 ounces thinly sliced prosciutto, julienned

subheading: Scallops:

2 pounds dry sea scallops (U-10)

Kosher salt and freshly ground black pepper

1 tablespoon extra-virgin olive oil

subheading: To Finish:

¼ cup shredded Parmesan

¼ cup fresh cilantro leaves

Citrus Butter Sauce, for drizzling, recipe follows

Scallion Oil, for drizzling, recipe follows

subheading: Citrus Butter Sauce:

½ lemon, juiced

½ lime, juiced

½ orange, juiced

¼ cup white wine

4 tablespoons butter, cold

Salt and freshly ground black pepper

subheading: Scallion Oil:

¼ cup extra-virgin olive oil

12 green onions, trimmed

Salt and freshly ground black pepper

Directions at foodnetwork.com

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