VASK Recipe: Scallops and Black Ink Risotto
The recent cooking demo at The Maya Kitchen featuring Spanish-born Executive Chef J. Luis Gonzalez, the genius behind culinary destination GalleryVask.
Chef Chele, as he is fondly called, has worked with Juan Mari Arzak, considered as the Father of Modern Spanish Cuisine as well as in the kitchens of famous restaurants El Buli, El Celler de Can Roca, Mugaritz, and Nerua-Guggenheim.
Gallery Vask is located on the 5th Floor, Clipp Center, 11th Avenue Corner, 39th Street, Bonifacio Global City, Taguig.
The cooking demo was made possible with Mida Food Distributors, a leading supplier of seafoods to major hotels and restaurants.
Scallops and Black Ink Risotto
Classic
For 10 pax
Risotto
100 grams Parmesan Cheese Grated
50 grams Black Ink
600 grams Carnaroli
80 grams Asparagus
100 grams Dried Tomato
300 grams White onion Julienned
100 grams Cream
50 ml Olive Oil
200 ml Shrimp Stock
Elaboration:
- Slice onions into julienne, chop dried tomato and asparagus into brunoise.
- Saute the onions first until it caramelizes. Add the asparagus and dried tomato, and continue to saute.
- Add the rice, saute for a while.
- Add stock covering the rice.
- Continue stirring the risotto.
- If you need more stock add stock.
- Add parmesan cheese and a little cream.
- Continue stirring the risotto until the rice is al dente.
Parmesan Chips (1 pax)
10 grams Parmesan
Elaboration:
- Grate parmesan.
- Put parmesan on a silpat baked for around 2 mins at 160C.
- Remove when crispy, set aside.
Scallops
100 grams Scallops
x grams Salt
Elaboration:
- Season scallops with salt and sear.
- Transfer into tray and put in the oven at 180’c for 2 minutes.
Plating:(1 pax)
5 grams Asparagus Shaved
1 ml Olive oil Extra Virgin
Arrange nicely the risotto on the bottom of plate. Topped with scallop,shaved asparagus and parmesan chips.
Scallops and Black Ink Risotto
Modern, Restaurant Standard
For 10 pax
Risotto
100 grams Parmesan Cheese Grated
50 grams Black Ink
600 grams Carnaroli
80 grams Asparagus
100 grams Dried Tomato
200 grams Caramelized Onion white
100 grams Cream
50 ml Olive Oil
200 ml Shrimp Stock
Elaboration:
- Boil rice for 8 minutes.
- Strain the rice and keep the stock.
- In pot saute onion in olive oil, add chopped dried tomato and chopped asparagus.
- Add stock.
- When it starts to boil add the rice
- Add cream black ink and scallops.
- Stir for 2 minutes then add parmesan cheese.
Parmesan Chips (1 pax)
10 grams Parmesan
Elaboration:
- Grate parmesan.
- Put parmesan on a silpat baked for around 2 mins at 160C.
- Remove when crispy, set aside.
Scallops
100 grams Scallops
x grams Salt
Elaboration:
- Season scallops with salt and sear.
- Transfer into tray and put in the oven at 180’c for 2 minutes.
Plating:(1 pax)
5 grams Asparagus Shaved
1 ml Olive oil Extra Virgin
Arrange nicely the risotto on the bottom of plate. Topped with scallop,shaved asparagus and parmesan chips.
