Sweet sea scallops complement this creamy prosciutto-laced risotto accented with tart grapefruit. This recipe first appeared in our March 2014 issue with the story Winter’s Brightest Jewel.
- 6 cups chicken stock
- 8 tbsp. unsalted butter
- 3 oz. prosciutto, finely chopped
- 2 large shallots, finely chopped
- 2 cups Arborio rice
- 1⁄2 cup dry white wine
- 1⁄2 cup heavy cream
- 1⁄4 cup grated parmesan
- Kosher salt, to taste
- 1 1⁄2 tsp. piment d’Espelette
- 1 lb. large sea scallops
- 2 grapefruit, zested, peeled, and supremed, juices reserved
- 2 tbsp. roughly chopped tarragon
- Bring stock to a simmer in a 2-qt. saucepan over medium heat; keep warm. Heat 6 tbsp. butter and the prosciutto in a 6-qt. saucepan over medium-high heat. Cook, stirring occasionally, until browned, 3–5 minutes. Add shallots; cook until soft, 4–5 minutes. Stir in rice; cook until translucent, 4–6 minutes. Add wine and bring to a boil; cook until reduced by half, about 1 minute. Add 1⁄2 cup warm stock; cook, stirring, until absorbed, about 2 minutes. Continue adding stock 1⁄2 cup at a time and cooking until absorbed before adding more until rice is tender and creamy, 20–22 minutes. Stir in cream, parmesan, salt, and 1 tbsp. piment d’Espelette; keep warm.
- Melt remaining butter in a 12” skillet over medium-high heat. Season scallops with salt and remaining piment d’Espelette. Cook scallops, flipping once, until browned and cooked through, 2–3 minutes. Stir grapefruit zest and juice into risotto and divide between 6 bowls. Top with scallops; garnish with grapefruit segments and tarragon.