Uni Risotto With Seared Japanese Scallops, Truffle Vinaigrette And Ikura Recipe

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Nutrition per serving    (USDA % daily values)
CAL
1551
FAT
280%
CHOL
102%
SOD
52%

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Ingredients for 1 serving

2 (10/20 count) scallops, preferably "dayboat" or Japanese

1 teaspoon ikura (salmon roe)

1 teaspoon truffle vinaigrette (either store-bought or homemade), or sherry vinaigrette finished with white truffle oil

2 tablespoons uni puree (reduced cream with ratio of 1-ounce uni to 1 1/2 cups cream)

Salt and white pepper

1 tablespoon vegetable oil

1/4 cup prepared risotto cooked in dashi

2 pieces fresh uni

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