Seared Florida scallops shine atop this creamy, prosciutto-laced risotto while segments of bitter grapefruit lighten the richness.
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
1⁄2 cup heavy cream
1⁄4 cup grated parmesan
Kosher salt, to taste
1 1⁄2 tsp. piment d’Espelette
1 lb. large sea scallops
2 grapefruit, zested, peeled, and supremed, juices reserved
2 tbsp. roughly chopped tarragon
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.
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.
This recipe was originally featured on our sister site, Saveur, on January 9, 2015