Saffron Risotto, Adding Scallops and Aged Kimchi Made It a Golden Risotto

Steps

1. 1

   Pat the scallops dry with a paper towel and season both sides with salt.

2. 2

   Heat grapeseed oil in a frying pan over high heat, sear one side of the scallops until golden, then flip and cook the other side for 10 seconds, then set aside.

3. 3

   In a pot, add water, chicken stock, and saffron, and steep over medium heat to infuse the saffron aroma.

4. 4

   In the scallop pan, sauté minced garlic and minced green onion in order over medium heat until fragrant.

5. 5

   Add the rice and stir-fry over medium heat for 1 minute.

6. 6

   Add the saffron broth little by little to slowly cook the rice.

7. 7

   Once the rice reaches the desired texture, add parmesan cheese, butter, and minced aged kimchi, and adjust the consistency with additional broth.

8. 8

   Add the scallops and toss, plate, then top with lime zest and chopped green onion to finish.