4.) Pan-Seared Hokkaido Scallop Risotto
The scallops of Hokkaido are prized by chefs around the world for their size, uniformity, firm texture, and ability for chefs to use them as sashimi or cooked in any way. The only way to try this scallop wild and fresh is to go to Japan, however, between March and November. They live around 50 meters deep in Japanese waters, and are mostly caught by the hanging culture technique certified by the Marine Stewardship Council.
This dish is from Kuala Lumpar, Malaysia-based Italian restaurant Marini’s. It is a classic culinary example of East meets West, featuring the prized Japanese Hokkaido scallop prepared in a traditional Italian way. The freshness of the Hokkaido scallops is second-to-none.
“A bite of the nation’s most treasured sushi delicacy is sweet in taste and soft in texture with rich decadence, just as one would discover from a perfectly aged slab of steak or the highest quality of red wine. Think of chewy textures like biting into a marshmallow, followed by discovering the ooze of rich and sweet hints of seafood flavors, almost like candy,” Marini’s said of the selected scallops.
Pan-Seared Hokkaido Scallop Risotto (Serves 2-3)
Ingredients:
- 5 Large scallops
- 3 Shiitake mushrooms
- 6 stalks Asparagus
- 1 cup Rice
- 1 tablespoon Shredded parmesan cheese
- 1/2 Onion, chopped
- 1 tablespoon Minced garlic
- 2 tablespoons Butter
- 2 tablespoons Extra-virgin olive oil
- 1 tablespoons Truffle oil,
- 3 tablespoons White wine
- 350ml Chicken stock
- 1/2 teaspoon Salt
Methods:
- Prepare scallops by rinsing them well and patting dry with paper towels. Next, cut up two scallops into bite sized pieces and season the scallops with salt and pepper.
- To prepare the risotto, heat up 1 tbsp of oil and butter in a saucepan and add in onion and garlic. Saute until ingredients are soft and fragrant then pour in chicken stock. Rinse rice and add it into the mix with salt and simmer in slow fire. Stir occasionally to give it a smoother consistency until it is cooked al dente.
- Add in chopped asparagus, mushrooms, scallops and a dash of white wine. Mix it well and add in parmesan cheese, butter and truffle oil to bring out stronger flavours and delicious aromas. Keep stirring until the liquid is fully absorbed and then transfer your risotto mixture onto a plate.
- To prepare the scallop, heat up olive oil and ½ tsp of butter on a pan. Use medium fire to sear scallops on both sides until golden and crisp. It is important to lightly pan-sear for a few seconds only, so that you do not overcook them. Next, drain away remaining oil from the pan and place the seared scallops onto the risotto. Dress it up with a drizzle of truffle oil and a sprinkle of herbs of your choice.
