Ingredients
- 1/4 cup prepared risotto cooked in dashi
- 2 tablespoons uni puree (reduced cream with ratio of 1-ounce uni to 1 1/2 cups cream)
- 2 (10/20 count) scallops, preferably "dayboat" or Japanese
- Salt and white pepper
- 1 tablespoon vegetable oil
- 2 pieces fresh uni
- 1 teaspoon ikura (salmon roe)
- 1 teaspoon truffle vinaigrette (either store-bought or homemade), or sherry vinaigrette finished with white truffle oil
Directions
As the risotto finishes cooking, stir in the uni puree to coat the risotto. 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.
To serve, place risotto in a bowl and top with scallops. Carefully position a piece of uni on each of the scallops. Garnish with ikura and drizzle with truffle vinaigrette.
* Restaurant Recipe
This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant. Food Network Kitchens have not tested this recipe in the proportions indicated and therefore cannot make representation as to the results.
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By rsm25
on November 03, 2010
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it would be ok if uni or scallops were cheap, everyday things to try out new recipes with... but i spent $40 on uni, $24 on scallops, $30 on shipping and 4 hours of cooking to to learn that this is a useless recipe, fit only for the trash.
By dragonslippers_...
Paris, AL
on December 03, 2006
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Once again my in laws were in town and this recipe was a big big hit! However I didn't use the ikura anymore because I thought it would be too fishy. I also used a pure white truffle oil instead of the vinagrette. It was refined and an absolute delice!
By mwnien_2809844
Sunnyvale, CA
on June 02, 2005
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two words: YUM MY
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