Scallops with wild mushroom risotto by Chef Cory Holland from North
Scallops 6 oz
Risotto 1/2 cup
Wild Mushrooms 1/4 cup
Shaved parmesan 1/4 oz
Grated parmesan 1/4 cup
Truffle oil 1 tsp
Sear scallops on both sides until done/preference.
Heat the risotto with vegetable or chicken stock.
Add in parmesan cheese and wild mushrooms.
Put in a coupe with risotto & scallops.
Garnish with truffle oil and parmesan cheese.