BRIO Scallop Risotto
5 ea Scallops, 10/20*
2 ea ¼ tsp Salt and Pepper Mix
#60 scoop Whole Butter
2 ea #20 scoops Risotto
2 oz spoodle Ratatouille Vegetables
½ ea 3 oz spoodle Tomato Compote
2 ea 2 oz ladles Roasted Chicken Stock
¼ tsp Salt and Pepper Mix
1 Tbsp Reggiano, grated
1 ea #60 scoop Whole Butter
1 Tbsp Basil, julienned
1 tsp Red Pepper, brunoise
Season scallops with salt and pepper. Heat butter in a sauté pan. Add scallops and sear on both sides. In a warm sauté pan, risotto, vegetables and compote. Stir to break up risotto. Add roasted chicken stock. Stir to combine and cook risotto. Add salt and pepper, reggiano and whole butter. Stir to incorporate. Place in a torpedo plate. Top with seared scallops. Garish with basil and red pepper.
In order to cook risotto properly and not break up the rice too much, a rubber scraper is recommended. Scallop portion should be between 5 ½ to 6 oz.
