Name: Truffled Scallop and Risotto Medallions
Prep time: 30 min
Cook time: 40 min
Total time: 70 min
Yield: 12 medallions
Cuisine: French cuisine
Ingredients: 1.5 cup arborio rice; 4 cup vegetable broth (warm); 0.5 cup parmesan cheese (freshly grated); 0.5 cup white wine (dry, such as Sauvignon Blanc); 2 pcs shallots (finely minced); 2 tbsp unsalted butter; 1 tbsp olive oil; salt (to taste); black pepper (freshly ground, to taste); 12 pcs sea scallops (large, adductor muscle removed, patted very dry); 1 tbsp truffle oil (white or black truffle oil); 1 tbsp unsalted butter; 1 tbsp olive oil (for searing scallops); fresh parsley (finely chopped, for garnish)

Golden, pan-seared scallop medallions rest atop creamy, delicate risotto cakes, finished with a drizzle of truffle oil and fresh parsley for an elegant appetizer.

Experience the pinnacle of refined dining with these exquisite Truffled Scallop and Risotto Medallions. Plump, pan-seared sea scallops, kissed with a whisper of truffle oil, crown delicate, creamy Arborio risotto formed into elegant medallions. Each bite offers a luxurious harmony of oceanic sweetness, earthy truffle, and the comforting richness of perfect risotto. This dish is a testament to classic French technique, elevated by the supreme quality of ingredients. It presents beautifully, making it an ideal centerpiece for a special occasion or an impressive starter that will leave your guests in awe. The meticulous preparation ensures a sublime texture and concentrated flavour, embodying the very essence of haute cuisine.

Preparation time: 30 min
Cooking time: 40 min
Total time: 1 hr 10 min
Servings: 12

Instructions

Prepare Risotto

1Heat 1 tbsp olive oil and 1 tbsp butter in a heavy-bottomed pot or Dutch oven over medium heat. Add minced shallots and cook until softened and translucent, about 3-4 minutes.
2Add Arborio rice to the pot and toast for 2 minutes, stirring constantly, until the edges of the grains are translucent but the center is still opaque.
3Pour in white wine and stir until it has completely evaporated, scraping any browned bits from the bottom of the pot.
4Begin adding warm vegetable broth, one ladleful at a time, stirring continuously. Wait until each addition is almost completely absorbed before adding the next.
5Continue this process for 18-20 minutes, until the rice is creamy and al dente. Remove from heat and stir in remaining 1 tbsp butter, grated Parmesan cheese, salt, and pepper. Cover and let rest for 5 minutes.
6Once slightly cooled, use a ring mold or shape by hand into 12 small medallions. Place them on a parchment-lined tray and refrigerate for at least 15 minutes to firm up.

Sear Scallops and Assemble

1While risotto medallions are chilling, pat sea scallops extremely dry with paper towels. Season generously with salt and fresh black pepper.
2Heat 1 tbsp olive oil and 1 tbsp butter in a large heavy-bottomed skillet (preferably cast iron) over high heat until just smoking.
3Place scallops in the hot skillet, ensuring they are not overcrowded. Sear for 1.5-2 minutes per side until a deep golden-brown crust forms and the scallops are opaque throughout.
4Gently re-warm the risotto medallions in a pan or microwave if desired, just until warm but not hot enough to melt.
5To serve, arrange three risotto medallions on each plate. Top each medallion with a seared scallop. Drizzle evenly with the truffle oil and garnish with chopped fresh parsley.

Instructions

Prepare Risotto

1Heat 1 tbsp olive oil and 1 tbsp butter in a heavy-bottomed pot or Dutch oven over medium heat. Add minced shallots and cook until softened and translucent, about 3-4 minutes.
2Add Arborio rice to the pot and toast for 2 minutes, stirring constantly, until the edges of the grains are translucent but the center is still opaque.
3Pour in white wine and stir until it has completely evaporated, scraping any browned bits from the bottom of the pot.
4Begin adding warm vegetable broth, one ladleful at a time, stirring continuously. Wait until each addition is almost completely absorbed before adding the next.
5Continue this process for 18-20 minutes, until the rice is creamy and al dente. Remove from heat and stir in remaining 1 tbsp butter, grated Parmesan cheese, salt, and pepper. Cover and let rest for 5 minutes.
6Once slightly cooled, use a ring mold or shape by hand into 12 small medallions. Place them on a parchment-lined tray and refrigerate for at least 15 minutes to firm up.

Sear Scallops and Assemble

1While risotto medallions are chilling, pat sea scallops extremely dry with paper towels. Season generously with salt and fresh black pepper.
2Heat 1 tbsp olive oil and 1 tbsp butter in a large heavy-bottomed skillet (preferably cast iron) over high heat until just smoking.
3Place scallops in the hot skillet, ensuring they are not overcrowded. Sear for 1.5-2 minutes per side until a deep golden-brown crust forms and the scallops are opaque throughout.
4Gently re-warm the risotto medallions in a pan or microwave if desired, just until warm but not hot enough to melt.
5To serve, arrange three risotto medallions on each plate. Top each medallion with a seared scallop. Drizzle evenly with the truffle oil and garnish with chopped fresh parsley.

Nutrition Information

Calories: 191 kcal
Protein: 12 g
Fat: 6 g
Carbs: 19 g

Nutrient	Per serving
Calories	191 kcal
Protein	12 g
Fat	6 g
Carbs	19 g

Tips

Ensure scallops are perfectly dry before searing to achieve that beautiful golden crust. Moisture prevents browning.
Do not overcrowd the pan when searing scallops. Cook in batches if necessary to maintain high heat and achieve proper caramelization.
Serve immediately to enjoy the scallops at their peak tenderness and the risotto at its optimal creamy consistency.