Risotto With Grapefruit And Seared Scallops - cooking recipe

Ingredients

6 cups chicken stock
8 tbsp. unsalted butter
3 oz. prosciutto, finely chopped
2 large shallots, finely chopped
2 cups Arborio rice
1/2 cup dry white wine
1/3 cup heavy cream
1/4 cup grated parmesan
Kosher salt, to taste
11/2 tbsp. piment d'Espelette
1 lb. large sea scallops
2 grapefruit, zested, peeled, and supremed, juices reserved
2 tbsp. roughly chopped tarragon

Preparation

1. Bring stock to a simmer in a 2-qt. saucepan over medium heat; keep warm. Heat 6 tbsp. butter and the prosciutto in a 6-qt. saucepan over medium-high heat. Cook, stirring occasionally, until browned, 3-5 minutes. Add shallots; cook until soft, 4-5 minutes. Stir in rice; cook until translucent, 4-6 minutes. Add wine and bring to a boil; cook until reduced by half, about 1 minute. Add 1/2 cup warm stock; cook, stirring, until absorbed, about 2 minutes. Continue adding stock 1/2 cup at a time and cooking until absorbed before adding more until rice is tender and creamy, 20-22 minutes. Stir in cream, parmesan, salt, and 1 tbsp. piment d'Espelette; keep warm.

2. Melt remaining butter in a 12\" skillet over medium-high heat. Season scallops with salt and remaining piment d'Espelette. Cook scallops, flipping once, until browned and cooked through, 2-3 minutes. Stir grapefruit zest and juice into risotto and divide between 6 bowls. Top with scallops; garnish with grapefruit segments and tarragon.