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PAN-SEARED SCALLOPS WITH TRUFFLE RISOTTO

Serves 1

4 fresh (2-ounce) U10 or U8 dry-pack sea scallops 1 medium shallot, sliced 1 bay leaf 2 cups dry white wine 2 cups heavy cream 2 cups (room temp) unsalted butter Fresh lime, juiced 12 chives, diced 1 medium onion, diced 4 cups Arborio rice Truffle oil, to taste Sliced black truffles, to taste 16 cups chicken or vegetable stock Olive oil Salt and pepper, to taste

Chive lime beurre blanc/prepare Slowly heat a medium saucepan and add a teaspoon of olive oil. Sauté the shallot lightly, then add bay leaf and white wine. Reduce for approximately 10 minutes, then add 2 cups heavy cream. Bring to a boil, then reduce heat slowly and continue to reduce to low. When mixture thickens, add butter and whip until smooth. Add lime juice, chives and salt and pepper to taste.

Truffle seasoned risotto/prepare In a large pan, sauté onion and rice with oil or butter. Stirring frequently with a wooden spoon, when rice starts to brown add enough stock just to cover rice. Reduce heat, stirring frequently. Add stock in different stages, a little bit at a time, bringing the rice back to a boil. When rice is soft to taste, cool on flat pan or serve right away, then add (to taste) truffle oil and sliced black truffles.

Prepare Season the scallops with salt and pepper. Heat a medium sauté pan, then drizzle in 2 tablespoons of olive oil and swirl in pan. Tip pan toward stove and add scallops. Sear for 2 to 3 minutes until brown on one side, then turn over and repeat. Let stand 5 minutes. Plate risotto and chive lime buerre blanc, top with sea scallops and serve with favorite vegetable.