A sophisticated assembly featuring buttery Atlantic scallops atop a rich, aromatic saffron-infused Carnaroli base. Finished with crisp-tender asparagus tips and a classic Italian mantecatura for a velvety texture.

Ingredients :

12 U10 dry-packed sea scallops; 300g Carnaroli or Arborio rice; 1.2L shellfish or light chicken stock; 1g premium saffron threads; 100ml dry white wine (Pinot Grigio); 1 bunch pencil asparagus, trimmed; 60g shallots, finely minced; 2 cloves garlic, microplaned; 80g unsalted butter, chilled and cubed; 60g Parmigiano-Reggiano, freshly grated; 30ml extra virgin olive oil; Grapeseed oil for searing; Kosher salt and white pepper to taste; Micro-herbs for garnish.

Method :

1. In a small saucepan, bring stock to a simmer and add saffron threads to bloom. 2. Blanch asparagus tips in salted boiling water for 2 minutes, shock in ice water, drain, and set aside. 3. In a heavy-bottomed saucepan, heat olive oil over medium heat; sweat shallots and garlic until translucent. 4. Add rice to the pan and toast for 2 minutes until edges are translucent (tostatura). 5. Deglaze with white wine and reduce until evaporated (au sec). 6. Add saffron stock one ladle at a time, stirring constantly to release starches; ensure liquid is absorbed before adding more. 7. Continue until rice is al dente (approx. 18 minutes). 8. While risotto finishes, pat scallops extremely dry and season with salt and white pepper. 9. Heat a heavy skillet with grapeseed oil until smoking; sear scallops for 2 minutes per side until a deep golden crust forms. 10. Remove risotto from heat; vigorously stir in chilled butter and parmesan (mantecatura) until glossy and creamy. 11. Fold in the blanched asparagus tips to warm through. 12. Plate risotto immediately, top with three scallops per serving, and garnish with micro-herbs.

Recipe Notes :

Généré par IA