U-10 Scallops Recipe

Preparation Steps

1. 1

   Prepare the Crispy Kale

   Preheat the oven to 350°F (175°C). Toss the kale leaves with olive oil, salt, and black pepper. Spread them out on a baking sheet and bake for about 10-15 minutes, or until crispy. Set aside.

2. 2

   Make the Truffle Risotto

   In a pot, heat the chicken or vegetable broth and keep it warm over low heat. In a separate saucepan, heat 2 tbsp of olive oil over medium heat. Add the shallots and garlic, sautéing until soft and translucent. Add the Arborio rice and stir for 2-3 minutes until the rice is lightly toasted.

3. 3

   Add Wine and Broth

   Pour in the white wine and stir until absorbed. Gradually add the warm broth, one ladle at a time, stirring frequently until each addition is absorbed before adding more. Continue this process for about 20 minutes, or until the rice is creamy and al dente.

4. 4

   Finish the Risotto

   Stir in the grated Parmesan cheese and truffle oil, mixing well. Season with salt and pepper to taste.

5. 5

   Cook the Scallops

   In a skillet, heat the remaining olive oil over high heat. Season the scallops with salt and pepper, then sear them for 2-3 minutes on each side until golden brown and cooked through.

6. 6

   Serve

   Plate the truffle risotto, top with seared scallops, and garnish with crispy kale. Drizzle with additional truffle oil if desired.