Golden, perfectly carmelized wild sea scallops served over a luxurious, rich saffron-infused Arborio rice bowl.
Saffron broth: Steep saffron threads in warm simmering stock.
Risotto: Sauté shallots, toast arborio rice, deglaze with white wine, and add stock slowly ladle-by-ladle, stirring continuously for 20 minutes.
Scallops: Pat scallops dry, season with flaky salt, and sear in a smoking hot cast iron with butter for exactly 2 minutes per side.
Serve: Fold parmesan into risotto, spoon onto a shallow bowl, and place scallops gracefully on top.
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