In the second episode of NOW! Jakarta's Fresh from the Chefs' Table, we will be cooking again with Chef Gilles Marx of AMUZ Gourmet who will teach you how to cook a Pan Seared Hokkaido Scallops and Black Truffle Risotto.
Ingredients:
Scallops 120gr/portion
Risotto:
- Arborio rice 125gr
- Onion chopped 20gr
- Chicken stock 100ml
- White wine 20ml
- Fresh butter 20gr
- Thyme & Bay leaf 1 each
- Whipped cream 50gr
- Extra virgin olive oil 20gr
- Diced Porcini 30gr
- Black Truffle paste 20gr
- Grated parmesan 20gr
Truffle jus
- Truffle paste
- Olive oil
Parmesan (shaved)
Rocket Salad
- Rocket lettuce (Arugula)
- Lemon-Extra virgin olive oil dressing
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