BROILED SEA SCALLOP AND TRUFFLED RISOTTO WITH CITRUS GREMOLATA

Broiled Sea Scallop and Truffled Risotto with Citrus Gremolata

We know this great little spot for scallops. And they do a mean risotto. They throw it all together with citrus, parmesan and truffle oil… amazing. Come to think about it, it’s your place! Just think: your kitchen, our recipe. This is going to be great.


a fork, plate and spoon
SERVES
2
clock
TOTAL TIME
45 Min
hand holding a serving platter
DIFFICULTY
3/5
Ingredients:

Your scallop gear:

  • 35g scallops
  • 35g garlic, chopped
  • 30g parsley, chopped
  • 110g butter
  • salt to taste
  • crushed black pepper to taste

 

Your risotto stuff:

  • 450g Arborio rice
  • 950ml chicken stock
  • 15g garlic, chopped
  • 55g shallots, chopped
  • 30ml blended olive oil
  • 300ml white wine
  • 1 bay leaf
  • 230g parmesan cheese
  • 230g soft butter
  • 30g chopped parsley
  • truffle oil to taste
  • salt to taste
  • white pepper powder to taste

 

Your gremolata contents:

  • 15g lemon zest
  • 15g lime zest
  • 15g orange zest
  • 15g fresh parsley, chopped
  • 30ml fresh orange juice
  • 30ml olive oil
  • salt to taste
  • pepper to taste

 

For the garnish:

  • 300ml red wine reduction
  • parsley sprigs for garnish
  • parmesan crisp for tasty garnish
To cook the scallops:
  1. Marinate your scallops with garlic and chopped parsley right before you cook ‘em.
  2. Cook ‘em! Give the scallops a quick sear — making sure not to overcook them — and then season them.

To make the risotto:
  1. Sautee the onion, chopped shallot, garlic and bay leaf in blended oil. Deglaze the pan with white wine, then reduce the contents of the pan.
  2. Add Arborio rice and sauté it for a while. Add a little bit of stock, stirring the rice continuously while adding it.
  3. Cook rice till the texture’s al dente.
  4. Finish the risotto with soft butter, parmesan cheese and chopped parsley.

To gremolate the gremolata:
  1. Just combine all ingredients together. That’s it!

To make the whole thing look really fancy:
  1. Using a squeeze bottle, drizzle small circles of red wine reduction onto the plate.
  2. Scoop 60g of risotto onto the centre of the plate.
  3. Place three scallops on top of the risotto.
  4. Drizzle some gremolata onto scallops.
  5. Garnish the dish with a parmesan crisp and parley sprig.

HUNGRY FOR MORE? SEE WHAT YOU’VE MISSED!