Saffron Acquerello Risotto with...Saffron Acquerello Risotto with Pan-Seared Diver Scallops & Fennel Frond Oil

An exquisite Michelin-standard modern Italian dish featuring perfectly caramelized U-10 scallops over a rich, saffron-infused aged Carnaroli risotto, accented by crispy prosciutto and a vibrant, emerald-green herb oil.

Ingredients

Cooking Instructions

1. 01

   To make the Fennel Frond Oil: Blanch the fennel fronds in boiling salted water for 15 seconds, then immediately shock them in an ice bath. Squeeze out all excess moisture with a clean kitchen towel. Blend the fronds with the extra virgin olive oil on high speed for 2 minutes until vibrant green. Strain through a coffee filter or fine chinois and set aside.

2. 02

   To make the Crispy Prosciutto: Preheat oven to 350°F (175°C). Place prosciutto slices between two sheets of parchment paper and sandwich them between two heavy baking sheets. Bake for 12 minutes until perfectly crisp. Cool, shatter gently into shards, and set aside.

3. 03

   Infuse Saffron: Ladle 0.5 cup of the hot stock into a small bowl with the saffron threads. Let steep to extract the deep golden hue and aroma.

4. 04

   Begin Risotto: Melt 1 tablespoon of butter in a heavy-bottomed copper pot over medium-low heat. Add minced shallots and sweat until translucent, ensuring they do not color. Add the Carnaroli rice and toast for 2-3 minutes until the grains are hot to the touch and look translucent at the edges.

5. 05

   Cook Risotto: Pour in the white wine, stirring constantly until completely absorbed. Begin adding the simmering stock one ladle at a time, stirring gently and continuously. Allow each ladle of stock to be absorbed before adding the next. After 10 minutes, stir in the saffron-infused stock. Continue cooking until the rice is perfectly al dente (approximately 16-18 minutes total).

6. 06

   Mantecatura: Remove the pot from the heat. Vigorously beat in the remaining 4 tablespoons of cold cubed butter and the grated Parmigiano-Reggiano to emulsify the starches and fats into a creamy, 'all'onda' (wavy) texture. Season with Maldon salt and white pepper. Cover and let rest for 2 minutes.

7. 07

   Sear Scallops: Pat the scallops completely dry with paper towels and season with sea salt. Heat a heavy cast-iron skillet over high heat until smoking. Add 1 tablespoon of oil. Sear the scallops without moving them for 2 minutes until a deep golden-brown crust forms. Flip, add a small pat of butter to the pan, baste for 30 seconds, then immediately transfer to a warm plate.

8. 08

   Plating: Spoon a generous portion of the golden saffron risotto onto the center of wide, warmed shallow bowls. Tap the bottom of the bowls to spread the risotto evenly. Place three seared scallops on top. Adorn with crispy prosciutto shards, dust lightly with fennel pollen, and drizzle the brilliant green fennel frond oil in a ring around the risotto.