Pan-Seared Scallops with Saffron...Pan-Seared Scallops with Saffron Acquarello Risotto and Fennel Pollen

A luxurious pairing of perfectly caramelized U-10 scallops atop creamy, vibrant saffron-infused Acquarello rice, finished with wild fennel pollen and a drizzle of aged balsamic.

Ingredients

Cooking Instructions

1. 01

   Incorporate the saffron threads into the hot vegetable stock and let it steep on a low simmer to extract the vibrant color and aroma.

2. 02

   In a wide, heavy-bottomed copper or stainless steel pan, sweat the minced shallots in 15ml of olive oil and 15g of butter over medium-low heat until completely translucent and sweet.

3. 03

   Add the Acquarello rice to the shallots. Toast the dry grains for 2-3 minutes, stirring constantly, until the edges of the rice become translucent and the grains are hot to the touch.

4. 04

   Deglaze the pan with the dry white wine, stirring continuously until the alcohol has evaporated and the liquid is fully absorbed by the rice.

5. 05

   Begin adding the warm saffron-infused stock one ladle at a time, stirring gently but constantly. Allow the rice to absorb the liquid before adding more. Maintain a gentle simmer for 16-18 minutes until the rice is perfectly al dente.

6. 06

   While the risotto is in its final minutes, heat a heavy cast-iron skillet over high heat with the remaining 15ml of olive oil. Season the dry scallops with Maldon salt and white pepper. Sear the scallops for precisely 2 minutes on the first side without moving them to develop a deep, golden-brown crust. Flip and sear for another 30 seconds, then immediately transfer to a warm plate.

7. 07

   Remove the risotto from the heat source. Perform the 'all'onda' mantecatura process: vigorously beat in the remaining 65g of cold cubed butter and the grated Parmigiano-Reggiano to emulsify the starches and fats, creating a luxurious, wavy consistency. Season with salt to taste.

8. 08

   Spoon the creamy saffron risotto onto flat serving plates, tap the bottom of the plates to spread the rice evenly. Arrange three seared scallops on top. Dust the dish lightly with wild fennel pollen, drizzle with aged balsamic vinegar, and serve immediately.