Black Rice Risotto and Panko Crusted Scallops with Truffle Yuzu Sauce

Risotto:
6 cups chicken broth
2 Tbsp butter
2 Tbsp olive oil
1 medium onion, chopped
1 cup black rice
½ cup Mirin

Scallops:
6 large fresh scallops
Salt & pepper
Juice of ½ lemon
1 cup Panko
1 Tbsp butter
1 Tbsp olive oil

Sauce:
¼ cup Yuzu sauce
2 Tbsp soy sauce
3 cloves minced garlic
Pepper
¼ cup white truffle oil
2 Tbsp minced fresh parsley

Garnishes:
minced parsley
green onions
Lemon slice

Rinse scallops, pat dry. Squeeze lemon juice over scallops and season with salt & pepper. Set in refrigerator until ready to cook.

Heat chicken broth in large sauce pan.

Rinse black rice thoroughly. In large non-stick skillet over medium heat, place butter and olive oil. Add onions and saute until carmelized. Add black rice and saute about 5 minutes, stirring often.

Add chicken broth one ladle full at a time allowing all moisture to be taken up in rice. This process will take about one hour. Stir often but not constantly. If necessary, add up to 1 cup water to continue to correct consistency. Add mirin at the end and cook just until it has been absorbed. Turn off heat and cover.

While risotto is cooking, combine all ingredients for sauce whisking briskly until well incorporated.

Remove scallops from refrigerator. Coat with Panko Crumbs.

Place butter and olive oil in frying pan and turn heat on medium. When pan is hot, place scallops in pan and cover, cooking until just browned on bottom. Remove cover, turn scallops over and cook until browned on the bottom.

To serve, put ¾ cup risotto in the center of a large rimmed pasta bowl. Place 3 scallops on top. Drizzle sauce over scallops generously. Garnish with a slice of lemon, curled green onions and minced parsley.