Seared Scallops with Black Truffle Risotto and Crispy Prosciutto

Instructions

1. 1

   Preheat oven to 375°F (190°C). Arrange prosciutto slices on a baking sheet lined with parchment paper.

   ~5 min
2. 2

   Bake prosciutto for 8-10 minutes, or until crispy. Remove from oven and set aside to cool.

   ~10 min
3. 3

   Finely chop shallots and mince garlic.

   ~3 min
4. 4

   In a large saucepan, melt 25g of butter over medium heat. Add shallots and cook until softened, about 5 minutes.

   ~5 min
5. 5

   Add minced garlic and cook for 1 minute more until fragrant.

   ~1 min
6. 6

   Add Arborio rice to the saucepan and toast for 2 minutes, stirring constantly.

   ~2 min
7. 7

   Pour in white wine and stir until fully absorbed.

   ~2 min
8. 8

   Heat vegetable broth in a medium saucepan until simmering. Keep it warm over low heat.

   ~5 min
9. 9

   Begin adding warm broth to the rice, one ladleful at a time, stirring frequently. Allow each ladleful to be absorbed before adding the next.

   ~25 min
10. 10

    Continue this process for about 20-25 minutes, or until the rice is creamy and al dente. You may not need all the broth.

    ~25 min
11. 11

    Stir in the remaining 25g of butter, grated Parmesan cheese, and black truffle paste. Season with salt and pepper to taste.

    ~3 min
12. 12

    While the risotto finishes, pat the scallops dry with paper towels and season with salt and pepper.

    ~2 min
13. 13

    Heat olive oil in a large skillet over medium-high heat. Sear scallops for 1.5-2 minutes per side, until golden brown and cooked through.

    ~4 min
14. 14

    To serve, spoon the truffle risotto onto plates. Top with seared scallops and garnish with crispy prosciutto pieces and chopped chives.

    ~2 min