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 servings
clock TOTAL TIME 45 Min
hand holding a serving platter DIFFICULTY 3/5
  • 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:

  • 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. 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 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.

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