Uni Risotto

Wow!!! I lifted this recipe from Chef Rodelio of Koi in Los Angeles. I remember eating this dish and loved it to bits.

1/4 cup prepared risotto cooked in dashi 2 tablespoons uni puree (reduced cream with ratio of 1-ounce uni to 1 1/2 cups cream) 2 (10/20 count) scallops, preferably "dayboat" or Japanese Salt and white pepper 1 tablespoon vegetable oil 2 pieces fresh uni 1 teaspoon ikura (salmon roe) 1 teaspoon truffle vinaigrette (either store-bought or homemade), or sherry vinaigrette finished with white truffle oil
As the risotto finishes cooking, stir in the uni puree to coat the risotto. Set aside and keep warm.
Remove the "foot" of the scallops and pat them dry. Season scallops with salt and pepper. Heat oil in a small saute pan over medium-high heat. Add scallops and sear until golden brown on 1 side. Turn scallops over and sear on the other side until golden brown and just cooked through in the middle. Remove from the heat and keep warm. To serve, place risotto in a bowl and top with scallops. Carefully position a piece of uni on each of the scallops. Garnish with ikura and drizzle with truffle vinaigrette.
This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant. The FN chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.
This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant. The Food Network Kitchens chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.