Zafferano e Nero: Seared...Zafferano e Nero: Seared Scallops over Squid Ink Risotto with Saffron Emulsion

A visually striking masterpiece featuring jet-black Carnaroli rice, gold-leaf saffron foam, and perfectly caramelized U-10 scallops, finished with Calabrian chili oil.

Ingredients

Cooking Instructions

1. 01

   In a small saucepan, warm 100ml of the seafood stock and steep the saffron threads for at least 15 minutes. If creating foam, whisk in the soy lecithin and set aside.

2. 02

   Bring the remaining 700ml of seafood stock to a gentle simmer in a separate pot.

3. 03

   In a heavy-bottomed sauté pan, sweat the shallots in a touch of olive oil until translucent. Add the Carnaroli rice and toast until the grains are warm to the touch and smell nutty.

4. 04

   Deglaze the rice with white wine, stirring constantly until fully absorbed. Stir in the squid ink until the rice is uniformly black.

5. 05

   Begin adding the hot stock one ladle at a time, allowing the rice to absorb the liquid before adding more. Continue for approximately 18 minutes until the rice is al dente.

6. 06

   Remove the risotto from heat. Vigorously beat in the cold butter and Parmigiano-Reggiano to create a creamy 'mantecatura' texture. Cover and rest for 2 minutes.

7. 07

   Pat scallops completely dry and season with sea salt. In a scorching hot cast-iron skillet with a drop of neutral oil, sear scallops for 2 minutes on one side until a deep golden crust forms. Flip and kiss the heat for 30 seconds.

8. 08

   Using an immersion blender, froth the saffron-infused stock until a stable foam forms.

9. 09

   Plate the black risotto in a shallow bowl. Place three scallops on top, spoon the saffron foam around the edges, and finish with droplets of Calabrian chili oil.