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Seared Scallops with Saffron Risotto and Citrus Foam
Seared Scallops with Saffron Risotto and Citrus Foam

Seared Scallops with Saffron Risotto and Citrus Foam
A luxurious dish combining the delicate flavors of scallops with creamy saffron-infused risotto and a refreshing citrus foam.
Seared Scallops with Saffron Risotto and Citrus Foam
Ingredients:
1
Servings
  • 6
    item
     scallop
  • 150
    g
     arborio rice
  • 0.5
    g
     saffron
  • 500
    ml
     chicken stock
  • 50
    g
     parmesan cheese
  • 30
    g
     butter
  • 1
    item
     shallot
  • 15
    ml
     olive oil
  • 1
    item
     orange
  • 1
    item
     lemon
  • 50
    ml
     cream
  • 1
    tsp
     salt
  • 0.5
    tsp
     black pepper
Preparation Time: 90 minutes
Seared Scallops with Saffron Risotto and Citrus Foam
Instructions:
  1. Heat olive oil in a pan and sauté finely chopped shallot until translucent.
  2. Add arborio rice and toast for a few minutes until slightly golden.
  3. Gradually add chicken stock, stirring constantly until absorbed. Repeat until rice is al dente.
  4. Stir in saffron, butter, and grated parmesan cheese. Season with salt and pepper.
  5. For the citrus foam, juice the orange and lemon. Mix with cream and a pinch of salt.
  6. Use a hand blender to froth the citrus mixture until foamy.
  7. Season scallops with salt and pepper. Sear in a hot pan with olive oil for about 2 minutes on each side until golden brown.
  8. Plate the risotto, top with seared scallops, and finish with a dollop of citrus foam.
Nutrition Per Serving 800 g Per 100g
Energy 1201 kcal 150 kcal
Protein 45 g 5.6 g
Fibre 5 g 0.6 g
Salt 2 g 0.3 g
Sugar 10 g 1.3 g
Carbohydrates 130 g 16.3 g
Fat 60 g 7.5 g
  • 6
    item
     scallop
  • 150
    g
     arborio rice
  • 0.5
    g
     saffron
  • 500
    ml
     chicken stock
  • 50
    g
     parmesan cheese
  • 30
    g
     butter
  • 1
    item
     shallot
  • 15
    ml
     olive oil
  • 1
    item
     orange
  • 1
    item
     lemon
  • 50
    ml
     cream
  • 1
    tsp
     salt
  • 0.5
    tsp
     black pepper
1
Servings
0

Heat olive oil in a pan and sauté finely chopped shallot until translucent.

Add arborio rice and toast for a few minutes until slightly golden.

Gradually add chicken stock, stirring constantly until absorbed. Repeat until rice is al dente.

Stir in saffron, butter, and grated parmesan cheese. Season with salt and pepper.

For the citrus foam, juice the orange and lemon. Mix with cream and a pinch of salt.

Use a hand blender to froth the citrus mixture until foamy.

Season scallops with salt and pepper. Sear in a hot pan with olive oil for about 2 minutes on each side until golden brown.

Plate the risotto, top with seared scallops, and finish with a dollop of citrus foam.

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