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Uni risotto with seared japanese scallops, truffle vinaigrette and ikura recipe

Uni risotto with seared japanese scallops, truffle vinaigrette and ikura recipe

By Emily Johnson
5’ Prep time
25’ Cook time
30’ Total time
301 Calories
1 Serving
Emily Johnson 0 Followers

Step by Step

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Step 1

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.

Ingredient

  • Prepared risotto cooked in dashi
    Prepared risotto cooked in dashi
  • Uni puree (reduced cream with ratio of 1-ounce uni to 1 1/2 cups cream)
    Uni puree (reduced cream with ratio of 1-ounce uni to 1 1/2 cups cream)
  • ) scallops
    ) scallops
  • Ikura (salmon roe)
    Ikura (salmon roe)
  • Truffle vinaigrette (either store-bought or homemade)
    Truffle vinaigrette (either store-bought or homemade)
  • Fresh uni
    Fresh uni
  • Vegetable oil
    Vegetable oil
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