Brown Butter Scallop Risotto
This one is going to take some time, but it will be worth it! An absolutely unforgettable meal. Make sure to pat the scallops dry before searing and basting for that deep golden brown!
Ingredients
- 12 large scallops
- 1.5 L chicken stock
- 1 shallot minced
- 3 cloves garlic minced
- 2 tbsp olive oil
- 350 g Arborio or Carnaroli rice
- 250 ml white wine
- 2 tbsp vegetable or grapeseed oil
- 7 tbsp unsalted butter
- Lemon zest
- 65 g Parmigiano
- Chives chopped for garnish
- Black truffle grated (optional)
- Caviar optional
Instructions
- Start with the scallops - live and shelled is best but de-shelled is just as good! About 3 large scallops per person. Wrap in a paper towel and set aside at room temperature.
- Bring 1.5L chicken stock up to a gentle simmer.
- Start the risotto: finely mince one shallot and 3 cloves garlic, then lace a pan with 2 tablespoons EV olive oil and bring to medium heat.
- Add the shallots and garlic and sauté for 3-4 minutess, then add 350g Arborio or Carnaroli rice and sauté for ~2 minutes.
- Once combined and toasted, deglaze pan with a nice white wine ~250ml and reduce until almost gone, then ladle in your hot chicken stock a couple ladles at a time.
- Keep stirring until fully absorbed, then add in another two ladles - repeat until the rice is al dente and almost fully cooked.
- Meanwhile, bring a separate pan to med-high and once super hot, lace with a neutral oil.
- Pat scallops dry, season with sea salt, then add to the pan a few at a time. Leave to sear for ~2 minutes, then flip, lower heat and add in 3 tablespoons unsalted butter.
- Baste scallops for another minute and remove once golden to rest. The total cook time is around 3-4 minutes.
- Back to the risotto: grate in some black truffle (optional), lemon zest and plenty of Parmigiano, then throw in 4 tablespoons of unsalted butter.
- Meld vigorously to emulsify, using additional chicken stock to loosen and create a flowy, creamy consistency, then taste for seasoning and adjust accordingly.
- Plate up risotto, top with chopped chives, the scallops, a dollop of caviar on each and a drizzle of olive oil. I garnished with Parmesan crisps.