Citrus Gremolata with Truffled Risotto and Broiled Sea Scallops Recipe

We know this amazing little place famous for their scallops. They whip up a fantastic risotto too. They blend it all with citrus, parmesan, and truffle oil... simply incredible. You know what? It could be your spot! Just imagine: your kitchen, our recipe. This is going to be fantastic!

Preparation Details:

INGREDIENTS LIST:

ESSENTIAL GEAR FOR SCALLOPS:

• 1⅕ lbs of scallops
• ½ oz of chopped garlic
• 1 oz of chopped parsley
• 4 oz of butter
• Salt to taste
• Crushed black pepper to taste

• 1 lb of Arborio rice
• 1 quart of chicken stock
• ½ oz of chopped garlic
• 2 oz of chopped shallots
• 1 oz of blended olive oil
• 10 oz of white wine
• 1 bay leaf
• 8 oz of parmesan cheese
• 8 oz of soft butter
• 1 oz of chopped parsley
• Truffle oil to taste
• Salt to taste
• White pepper to taste

INGREDIENTS FOR YOUR GREMOLATA:

• ½ oz of lemon zest
• ½ oz of lime zest
• ½ oz of orange zest
• ½ oz of freshly chopped parsley
• 1 oz of fresh orange juice
• 1 oz of olive oil
• Salt to taste
• Pepper to taste

FOR GARNISHING:

• 10 oz of red wine reduction
• Fresh parsley sprigs for garnish
• Parmesan crisps for a delicious garnish

COOKING THE SCALLOPS:

1. Before cooking, marinate the scallops in garlic and chopped parsley.
2. Cook them! Sear the scallops quickly, being careful not to overcook, and then season to taste.

PREPARING THE RISOTTO:

1. Sauté the chopped onion, shallot, garlic, and bay leaf in blended oil. De-glaze the pan using white wine, then allow the mixture to reduce.
2. Add the Arborio rice and sauté it briefly. Gradually incorporate some stock while continuously stirring the rice.
3. Cook the rice until it reaches an al dente texture.
4. Finish the risotto by mixing in soft butter, parmesan cheese, and chopped parsley.

TO MAKE THE GREMOLATA:

1. Simply mix all the ingredients together. That's all!

TO ELEVATE THE PRESENTATION:

1. Using a squeeze bottle, create small circles of red wine reduction on the plate.
2. Place 2 oz of risotto in the center of the plate.
3. Top the risotto with three scallops.
4. Drizzle gremolata over the scallops.
5. Finish the dish with a Parmesan crisp and a sprig of parsley for garnish.