BRIO Scallop Risotto

Posted at 11:47 AM, Feb 05, 2016
and last updated 2016-02-05 12:57:21-05

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.