Uni Risotto with Seared Scallops

Silky, briny, ocean-kissed luxury in a bowl. Creamy risotto infused with uni (sea urchin) gets topped with buttery seared scallops for that extra “I’m fancy and I know it” energy. It’s like a sunset dinner on a private island — except you made it at home and still wore sweatpants.

Ingredients:

For the Risotto:

• 1 cup Carnaroli rice (preferred for better texture)

• 4 tbsp unsalted butter

• 2 tbsp olive oil

• 1 small shallot, finely minced

• 1/2 cup dry white wine (e.g., Sauvignon Blanc)

• 4 cups hot seafood or vegetable stock

• 1/2 cup freshly grated Parmigiano-Reggiano

• 1 tsp lemon zest

• 1 tbsp cold butter (for finishing)

• 4 pieces of uni

• Salt to taste

For the Scallops:

• 8 large sea scallops, patted very dry

• Salt & pepper

• 1 tbsp neutral oil (grapeseed or canola)

• 1 tbsp unsalted butter

For the Brown Butter Foam: (Optional but Michelin-style touch)

• 4 tbsp unsalted butter

• 2 tbsp whole milk

• 1 tbsp heavy cream

• 1 tsp soy lecithin (or sunflower lecithin for natural foam) – optional

Garnish (Pick a Few):

• Microgreens or pea shoots

• Lemon oil or truffle oil (sparingly)

• Crispy shallots or pancetta crumbles

• Edible flowers or chive blossoms

Directions:

Make the Risotto Base:

1. In a heavy-bottomed pan, heat olive oil and 1 tbsp butter over medium-low.

2. Sauté shallots until translucent, not browned.

3. Add Carnaroli rice; stir until lightly toasted and glossy (1–2 minutes).

4. Deglaze with white wine, stir until fully absorbed.

5. Begin adding hot stock 1 ladle at a time, stirring frequently. Let liquid absorb before adding more.

6. Continue until rice is al dente (~18–20 mins). You may not use all the stock.

Finish the Risotto:

1. Once the rice is creamy but with a bite, turn off heat. Mix 2 tbsp butter with the uni.

2. Stir in lemon zest, grated Parmigiano-Reggiano, and uni butter. Adjust salt to taste.

3. Cover and let rest for 2 minutes.

Sear the Scallops:

1. Season scallops with salt and pepper.

2. Heat a stainless-steel or cast-iron pan on high until just smoking.

3. Add oil, then place scallops in (flat side down). Sear 1.5–2 minutes until golden crust forms.

4. Flip, add 1 tbsp butter, and baste for 30 seconds. Remove to rest.

Make the Brown Butter Foam (optional):

1. Brown the butter gently in a saucepan until nutty and golden.

2. Stir in milk and cream. Let cool slightly.

3. Blend with an immersion blender and lecithin until foam forms. Spoon only the foam onto the plate.

Plating (Michelin-Style):

1. Spoon a round of risotto in the center of a warm plate (use ring mold for precision).

2. Top with 2 scallops per plate.

3. Dot with brown butter foam and microgreens.

4. Optional: drizzle a few drops of lemon oil or finish with shaved truffle.