INGREDIENTS

  • 1⅕ lbs scallops
  • ½ oz garlic, chopped
  • 1 oz parsley, chopped
  • 4 oz butter
  • salt to taste
  • crushed black pepper to taste

For the Risotto:

  • 1 lb Arborio rice
  • 1 qt chicken stock
  • ½ oz garlic, chopped
  • 2 oz shallots, chopped
  • 1 oz blended olive oil
  • 10 oz white wine
  • 1 bay leaf
  • 8 oz parmesan cheese
  • 8 oz soft butter
  • 1 oz chopped parsley
  • truffle oil to taste
  • salt to taste
  • white pepper powder to taste

For the Gremolata Contents:

  • ½ oz lemon zest
  • ½ oz lime zest
  • ½ oz orange zest
  • ½ oz fresh parsley, chopped
  • 1 oz fresh orange juice
  • 1 oz olive oil
  • salt to taste
  • pepper to taste

For the Garnish:

  • 10 oz red wine reduction
  • parsley sprigs for garnish
  • parmesan crisp for tasty garnish

2
Servings

? mins
Prep Time

? mins
Cook Time

45 mins
Total Time

GUIDE / INSTRUCTIONS

To cook the scallops:

  • Marinate your scallops with garlic and chopped parsley right before you cook ‘em.
  • Cook ‘em! Give the scallops a quick sear — making sure not to overcook them — and then season them.

To make the risotto:

  • 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.
  • Add Arborio rice and sauté it for a while. Add a little bit of stock, stirring the rice continuously while adding it.
  • Cook rice till the texture’s al dente.
  • Finish the risotto with soft butter, parmesan cheese and chopped parsley.

To gremolate the gremolata:

  • Just combine all ingredients together. That’s it!

To make the whole thing look really fancy:

  • Using a squeeze bottle, drizzle small circles of red wine reduction onto the plate.
  • Scoop 2 oz of risotto onto the center of the plate.
  • Place three scallops on top of the risotto.
  • Drizzle some gremolata onto scallops.
  • Garnish the dish with a parmesan crisp and parley sprig.

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