Serves 1. Best paired with San Angelo Italian pinot grigio. Recipe by Chef Johnson Tan of Ocean Zen. From our April 2017 Cooking Class.
2 U-10 scallops
2 bacon strips
1 U-10 shrimp
8 ounces risotto
3 ounces tomato cream sauce
2 ounces tomatoes, diced
3 ounces assorted mini tomatoes, quartered
2 ounces mozzarella cheese balls, halved
Wrap scallops with bacon. Pan fry the scallops until the bacon is crisp. Marinate the shrimp with pesto and sear in a pan. Sautee the risotto, then add minced garlic and tomato cream sauce. Toss tomatoes, mozzarella and basil in yuzu vinaigrette and serve with the scallops and shrimp.
*You can buy jarred pesto at most local grocery stores.