Uni Risotto with Seared Japanese Scallops, Truffle Vinaigrette and Ikura

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 1 ingredient. The key ingredients include: ["1/4 cup prepared risotto cooked in dashi", "2 tablespoons uni puree (reduced cream with ratio of 1-ounce uni to 1 1/2 cups cream)", "2 (10/20 count) scallops, preferably ""dayboat"" or Japanese", "Salt and white pepper", "1 tablespoon vegetable oil", "2 pieces fresh uni", "1 teaspoon ikura (salmon roe)", "1 teaspoon truffle vinaigrette (either store-bought or homemade), or sherry vinaigrette finished with white truffle oil"].

Yes, Uni Risotto with Seared Japanese Scallops, Truffle Vinaigrette and Ikura falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.