Pan Seared Scallops over Lobster Prosciutto Risotto

Ingredients

• 2 tablespoons extra-virgin olive oil
• 1 yellow onion, diced small
• 1 tablespoon chopped garlic
• 1 tablespoon chopped shallot
• 1 1/4 cups arborio rice
• 1/2 cup white wine
• 2 cups lobster stock
• 1/4 cup tomato paste
• 1/4 cup sherry
• One 8-ounce warm-water lobster tail
• 1 tablespoon butter, melted
• Vegetable oil, for deep-frying
• 4 ounces thinly sliced prosciutto, julienned
• 2 pounds dry sea scallops (U-10)
• Kosher salt and freshly ground black pepper
• 1 tablespoon extra-virgin olive oil
• 1/4 cup shredded Parmesan
• 1/4 cup fresh cilantro leaves
• Citrus Butter Sauce, for drizzling, recipe follows
• Scallion Oil, for drizzling, recipe follows
• 1/2 lemon, juiced
• 1/2 lime, juiced
• 1/2 orange, juiced
• 1/4 cup white wine
• 4 tablespoons butter, cold
• Salt and freshly ground black pepper
• 1/4 cup extra-virgin olive oil
• 12 green onions, trimmed
• Salt and freshly ground black pepper

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