Cooking time: 20 min – Preparation time: 25 min – Serves: 4
Ingredients
8 scallops, roe removed
Hazelnut oil
6 tbsp grated Parmesan
3 tsp flour
2 tbsp sesame seeds
2 tbsp fresh rosemary, chopped
1 tsp Espelette pepper
For the risotto:
4 portions of risotto rice
100 ml white wine
Vegetable stock
6 tbsp Parmesan
1 onion, finely sliced
1 small black truffle, thinly sliced
Preparation:
1. Preheat your Kokko to medium heat and place a saucepan on top. Add 1 tablespoon of olive oil to the pan and sauté the onion. Once the onion is translucent, add the rice and stir for 2 minutes. Pour in the white wine and cook until the wine has evaporated.
2. Gradually add hot vegetable stock. When the rice has absorbed the stock, add more. Continue this process for 20 minutes, until the rice is cooked. At the end, add the Parmesan, black truffle, and a little butter.
3. Prepare your Parmesan crisps. Mix together the Parmesan, flour, sesame seeds, fresh rosemary, and Espelette pepper. Heat your Kokko on low. When hot, place a teaspoon of the mixture on the surface and form into rounds.
4. Allow the crisps to melt and carefully flip them over. Let them melt again. Once the crisps are formed, remove them from the plancha and let them cool on a rolling pin or another round object (e.g., a bottle).
5. Just before serving, preheat your Kokko to medium and lightly oil it. When hot, place the scallops on and sear for 30 seconds on each side. Remove immediately and plate. Finish with a drizzle of hazelnut oil.
