U-10 Scallops Recipe
Truffle Risotto, Crispy Kale
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Ingredients
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For the Truffle Risotto
For the Crispy Kale
For the Scallops
Method
Prepare the Truffle Risotto
- 1
- 2
Toast Rice
Add the Arborio rice to the saucepan and stir for about 2 minutes until the rice is well-coated and slightly toasted.
- 3
Deglaze with Wine
Pour in the white wine and stir until it has mostly evaporated.
- 4
Add Broth Gradually
Begin adding the vegetable broth one ladle at a time, stirring frequently. Wait until the liquid is mostly absorbed before adding the next ladle. Continue this process for about 18-20 minutes until the rice is creamy and al dente.
- 5
Finish with Cheese and Oil
Stir in the grated Parmesan cheese and truffle oil. Season with salt and black pepper to taste. Keep warm.
Prepare the Crispy Kale
- 6
Preheat Oven
Preheat the oven to 350°F (175°C).
- 7
- 8
Bake Kale
Spread the kale evenly on a baking sheet and bake for 10-15 minutes, or until crispy. Watch closely to avoid burning.
Cook the Scallops
- 9
Sear Scallops
In a skillet, heat 1 tablespoon of olive oil over high heat. Once hot, season the scallops with salt and black pepper, then add them to the skillet. Sear for 2-3 minutes per side until golden brown and cooked through.
Plate and Serve
- 10
Assemble the Dish
Spoon the truffle risotto onto plates, top with crispy kale, and place the seared scallops on top. Drizzle with extra truffle oil if desired.
