Risotto With Grapefruit And Seared Scallops

• 6 cups chicken stock
• 8 tbsp. unsalted butter
• 3 oz. prosciutto, finely chopped
• 2 large shallots, finely chopped
• 2 cups Arborio rice
• 1/2 cup dry white wine
• 1/3 cup heavy cream
• 1/4 cup grated parmesan
• Kosher salt, to taste
• 11/2 tbsp. piment d'Espelette
• 1 lb. large sea scallops
• 2 grapefruit, zested, peeled, and supremed, juices reserved
• 2 tbsp. roughly chopped tarragon

1. 1. Bring stock to a simmer in a 2-qt. saucepan over medium heat; keep warm. Heat 6 tbsp. butter and the prosciutto in a 6-qt. saucepan over medium-high heat. Cook, stirring occasionally, until browned, 3-5 minutes. Add shallots; cook until soft, 4-5 minutes. Stir in rice; cook until translucent, 4-6 minutes. Add wine and bring to a boil; cook until reduced by half, about 1 minute. Add 1/2 cup warm stock; cook, stirring, until absorbed, about 2 minutes. Continue adding stock 1/2 cup at a time and cooking until absorbed before adding more until rice is tender and creamy, 20-22 minutes. Stir in cream, parmesan, salt, and 1 tbsp. piment d'Espelette; keep warm.
2. 2. Melt remaining butter in a 12" skillet over medium-high heat. Season scallops with salt and remaining piment d'Espelette. Cook scallops, flipping once, until browned and cooked through, 2-3 minutes. Stir grapefruit zest and juice into risotto and divide between 6 bowls. Top with scallops; garnish with grapefruit segments and tarragon.

chicken stock, unsalted butter, shallots, arborio rice, dry white wine, heavy cream, ubc, kosher salt, piment despelette, scallops, reserved, tarragon

Taken from www.epicurious.com/recipes/member/views/risotto-with-grapefruit-and-seared-scallops-53051501 (may not work)