Follow these steps for perfect results
Prepared risotto
cooked in dashi
Uni puree
reduced cream
Scallops
dayboat or Japanese
Salt
to taste
White pepper
to taste
Vegetable oil
Fresh uni
Ikura
salmon roe
Truffle vinaigrette
store-bought or homemade
Prepare risotto cooked in dashi.
Stir in the uni puree to coat the risotto as it finishes cooking.
Set aside and keep warm.
Remove the \"foot\" of the scallops and pat them dry.
Season scallops with salt and pepper.
Heat oil in a small saute pan over medium-high heat.
Add scallops and sear until golden brown on 1 side.
Turn scallops over and sear on the other side until golden brown and just cooked through in the middle.
Remove from the heat and keep warm.
Place risotto in a bowl.
Top with seared scallops.
Carefully position a piece of fresh uni on each of the scallops.
Garnish with ikura.
Drizzle with truffle vinaigrette.
Expert advice for the best results
Use high-quality ingredients for the best flavor.
Don't overcook the scallops; they should be slightly translucent in the center.
Everything you need to know before you start
15 minutes
Risotto can be made ahead, but scallops should be cooked fresh.
Elegant and refined, highlighting the colors and textures of the ingredients.
Serve immediately while warm.
Acidity cuts through richness
Discover the story behind this recipe
Fusion of Japanese and Italian culinary traditions.
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