Broiled Sea Scallop And Truffled Risotto With Citrus Gremolata Recipe

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.

Prep Info:

Servings: 2two families eating dinner together on a carnival ship
Total Time: 45 Min
Difficulty: 3/5

INGREDIENTS:

YOUR SCALLOP GEAR:

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

YOUR RISOTTO STUFF:broiled sea scallop and truffled risotto with citrus gremolata

  • 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

YOUR 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

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. De-glaze 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 2 oz of risotto onto the center 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.