- 180 g button mushrooms
- 10 g dried black mushrooms
- 120 g long rice
- 125 g onion
- 30 cl dry white wine
- 2.5 kg scallops on a tray
- 100 g carrot
- 10 g sea lettuce flakes
- 15 g clarified butter
- 25 g grated Parmesan cheese
- 1 small box truffle juice
- 10 cl whipping cream
- black peppercorns
- fine salt
- 30 g butter
- 2 bouquet garni
- 10 cl chicken stock
- ½ bunch chervil
- Sweat 100 g chopped onion in butter without browning. Add rice and 15 cl white wine; cook for 8 minutes. Add chicken stock and cook another 12 minutes. Stir in grated Parmesan, cream, finely diced dried black mushrooms, truffle juice, 1 bouquet garni, and season to taste.
- Remove scallop meats from shells, reserve trimmings. Make stock with carrots, remaining onions, 1 bouquet garni, and 15 cl white wine. Simmer 15 minutes, strain, reduce by half, add sea lettuce flakes to infuse, then set aside.
- Quickly sear scallops on both sides in clarified butter. Sauté button mushrooms similarly, cut into large brunoise, blanch if needed, drain, and fold into the risotto. Plate 10 portions of risotto in small circles, top with scallops arranged in a corolla.
- Warm scallop-seaweed stock, mount with butter, whisk smooth, season with salt and pepper. Gently coat each scallop.
- Garnish with chervil fronds.
Created by Chef Hubert for a Washington Post feature in Washington, DC. This refined dish showcases expert technique for an unforgettable gourmet experience.
