Cheeto ate well last night

Me pureeing the pea soup

Last night for dinner I stuck to my original plan and made what I’d decided nearly a week ago:  chilled pea soup garnished with lobster tail meat and truffle oil and then seared scallops with roasted shallot and lobster risotto and blood orange beurre blanc.

Earlier in the day Erin got her new camera, so the process is pretty well documented.

The soup is easy enough and I’m sure I’ve documented here before – just blend some peas and vegetable stock together (I’d made the stock the day before), strain and season.  If you’re using fresh peas then you have to go through the slight bother of blanching and shocking them, but at the moment it’s a little too early in the season for fresh peas.  I did all of this while the risotto was working.

For the risotto I still had some roasted shallot nage in the freezer from the monkfish I’d made a few weeks ago and used that instead of using wine and stock (hell, it’s a mixture of wine and vegetable stock anyway). 

 

Sweating shallots for the risotto

 

Arborio rice

A few days ago I was fortunate enough to be given some free blood oranges at work and decided they would make a nice contrast to the risotto, scallops and lobster.  I was right, it was delicious.  Here’s how it appeared (one scallop is cut in half because we can never eat two each, if you’re wondering):

Seared scallops with roasted shallot and lobster risotto and blood orange buerre blanc

 

And though it came out a bit blurry, here’s the soup: 

Chilled pea soup with lobster and truffle oil