Pan-seared U10 scallops served over a creamy, saffron-infused Arborio rice with tender-crisp asparagus tips. A classic fine-dining presentation balancing marine sweetness with earthy floral notes.

Ingredients :

12 large dry-packed U10 scallops
1.5 cups Arborio rice
1 liter chicken or seafood stock, warm
1 pinch saffron threads
1 bunch thin asparagus, trimmed and cut into 2-inch pieces
0.5 cup dry white wine
2 shallots, finely minced
3 cloves garlic, minced
4 tbsp unsalted butter
0.5 cup Grana Padano cheese, finely grated
2 tbsp extra virgin olive oil
1 tbsp grapeseed oil
Kosher salt and white pepper to taste
Microgreens for garnish

Method :

1. Warm the stock in a saucepan and steep the saffron threads for at least 10 minutes.
2. In a heavy-bottomed pot, sauté shallots and garlic in 2 tbsp butter and olive oil until translucent.
3. Add Arborio rice, toasting for 2 minutes until the edges are translucent; deglaze with white wine and reduce until evaporated.
4. Add warm saffron stock one ladle at a time, stirring constantly until absorbed before adding the next ladle.
5. While rice cooks, blanch asparagus in salted water for 2 minutes, then shock in ice water and drain.
6. Once rice is al dente (approx. 18-20 mins), fold in remaining butter, cheese, and asparagus tips to create a creamy emulsion.
7. Pat scallops completely dry with paper towels and season with salt; heat grapeseed oil in a cast-iron skillet until high heat.
8. Sear scallops for 2 minutes on the first side without moving to achieve a deep golden crust, then flip for 30 seconds.
9. Plate the risotto immediately in warm bowls, topping with three scallops per portion and garnishing with microgreens.

Recipe Notes :

Généré par IA