Uni Risotto with Seared Japanese Scallops, Truffle Vinaigrette and Ikura

Total Time:
30 min
5 min
25 min

1 serving

  • 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
  • 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.

Professional Recipe: This recipe was provided by a chef, restaurant or culinary professional and makes a large quantity. The Food Network Kitchens chefs have not tested this recipe in the proportions indicated and therefore cannot make any representation as to the results.

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