This was going to be a raw surf and turf, and then my mind intervened and said, “No, you’re going in this direction.” So now we have Surf and Turf Risotto. I also did this with the Ohio branch of the family in mind. One is vegan, one is pescatarian, one is keto, and one is normal. To satisfy the vegan, I added carrots, mushrooms, and red bell pepper with a little basil. The pescatarian gets the scallops from Crosby’s Crabs. Finally, Uncle Mike gets fillet from A to Z Butcher Shop. I hope you like it.

1/2 pound beef tenderloin from A to Z butcher shop
1/2 teaspoon salt
1/4 teaspoon black pepper
1/2 pound sea scallops
1/2 teaspoon ginger powder
1/4 teaspoon white pepper
1/4 teaspoon garlic powder
1 teaspoon fresh lime juice
1/2 teaspoon lime zest
1 1/4 cup aboral rice
2 tablespoons olive oil
2 tablespoons shallots
1/2 cup cremini mushrooms, diced
1 cup white wine
4 cups vegetable stock
4 tablespoons butter
3/4 cup parmesan cheese
Basil

Place vegetable stock in a sauce pan and heat until warm.

Cut steak as thin as possible, 1/8 inch, then place in plastic wrap and pound out flat. Coat with salt and pepper.

Coat scallops with salt, pepper, ginger, lime juice, and lime zest.

In a large skillet on medium, add oil and shallots and cook until translucent.

Add mushrooms and cook for 3 minutes. Add rice and coat with oil.

Deglaze pan with wine and stir until absorbed.

Add one cup of stock and stir until absorbed. Repeat until all stock is used.

Add butter (or butter substitute) and stir.

Add parmesan cheese, carrots, and red pepper.

Heat a skillet to medium high; add two tablespoons of oil; add scallops and cook for 45 seconds on each side until brown. Remove scallops.

Add beef and cook for 1 minute.

Place a serving of risotto on plate and place beef on one side and scallops on the second side. Top with torn basil.