The favorite recipe of Bernard, candidate for the Atelier Masterchef:

Scallop risotto and sea urchin emulsion

Ingredients for 3 people:
1 shallot
20g of butter
1 dl dry white wine
1? 2 cube of dehydrated poultry broth
1? 4 l liquid cream
4 sea urchins from which we take the orange organs (tongues of sea urchins)
Coral taken from fresh scallops
1/2 leek
1 onion
2 tablespoons olive oil
120 g Carnaroli risotto
1 dl dry white wine
½ l of homemade chicken broth, if not, ½ l water + 1 cube and a half of chicken broth
1 pinch of Espelette pepper
50 g parmesan
10 cl of fresh cream
12 fresh scallops (nice size)
2 cases olive oil

Preparation:
Finely chop the shallot, sweat it in the butter without coloring, deglaze with the white wine, reduce (almost dry). Add 1? 4 l cream then 1? 2 cube of chicken broth, reduce by half. Add scallop coral and sea urchin tongues. Mixer. Keep warm (60 °).
Slice the leek finely, blanch for 3 minutes, cool with ice water, set aside. In a casserole, put a drizzle of olive oil, add the finely chopped onion, then the rice (without washing it). Wet with the white wine and add the chicken broth gradually, stir constantly for 15 minutes, add a pinch of Espelette pepper. If necessary, add water. Link with Parmesan cheese. Beat the unsweetened whipped cream. Incorporate it into the risotto. Add the leek.
Place scallops on paper towels. In a skillet, heat the oil. Salt the St-Jacques at the last moment on one side. Put them in the pan (do not stir them). Turn them one by one when they are golden (cooking 2 minutes on each side).
In a deep plate, place a ladle of risotto, 3 scallops on top, 2 tablespoons of emulsion around the risotto. Eat hot.

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