Scallop Risotto

A bowl of risotto topped with seared scallops and shaved, cured egg yolk
Prep Time
30 min
Cook Time
30 min
4 servings

Fresh Nova Scotian scallops are seared to buttery golden-brown perfection and then paired with risotto, prepared cacio e pepe style, cooking in a house made parmigiana broth. Finished with shaved Brussels sprouts, green peppercorn, cured egg yolk and anchovy vinaigrette, this dish is melt-in-your-mouth good.

Courtesy of Chef Stephanie Ogilvie of Hop Scotch Dinner Club.

Related: Jack Fry’s Shrimp and Grits with Red Eye Gravy

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Cured Egg Yolks (if you’re making, or sub shaved Parmigiano)

egg yolks
cup salt
cup sugar

Brussels Sprouts

Brussels sprouts, shaved thin
Black pepper
Tbsp olive oil
Tbsp lemon juice
tsp black lime powder
Tbsp chives
Tbsp Parmigiano


1 ½
cups Arborio rice
small onion, diced
cloves garlic, diced
Tbsp chives, diced
Tbsp olive oil
cup white wine
Tbsp butter
Tbsp green peppercorn
cup Parmigiano cheese
cups vegetable/chicken stock or water

Anchovy Vinaigrette (can also buy any lemon-garlic vinaigrette)

cup lemon juice
cups olive oil
tsp black lemon powder
cloves garlic
cup Parmigiano
Tbsp green peppercorns
Tbsp anchovies, minced


20 10/20
sized scallops
Salt, to taste
Pepper, to taste
Tbsp butter



Additional info: with all recipes, it is a guideline when it comes to seasoning. Taste as you go and adjust to your liking. Have fun with it!

Step 1

For the cured egg yolks: mix salt and sugar together and pour half of the mixture into a small ceramic (non-reactive dish).

Step 2

Separate yolks and gently place whole yolk on the salt sugar mix and slowly and gently pour the other half of this mix over top of the yolks to cover completely and wrap the container with plastic wrap or lid.

Step 3

Allow to sit in the refrigerator and cure for 5-7 days.

Step 4

Yolks should firm up enough that you can pull it out of the salt mix completely intact. They should appear shiny and jelly-like in appearance.

Step 5

They are then dehydrated either in a dehydrator or in an oven at 200°F for 10-12hrs. Yolks should be completely dry and easy to shave, grate or microplane over dish.

Step 6

For the Brussels sprouts: shave Brussels sprouts with a mandolin or sharp knife.

Step 7

Set aside in a bowl and dress with lemon, olive oil, pepper, black lime and Parmigiano.

Step 8

For the risotto: on the stove in a large pan, heat olive oil over medium and sauté onions and garlic until translucent, about 5 minutes.

Step 9

Arborio rice is added into the pan and tossed until evenly coated in oil. Rice is left to toast in the pan for 1 minute.

Step 10

Once toasted, white wine is poured in, and cooked for 30 seconds.

Step 11

Then hot water/broth is slowly poured in while continuously stirring the rice. Repeat for a total of 15 minutes.

Step 12

When rice is close to tender, finish it with butter and Parmigiano cheese.

Step 13

Finally, add chives and green peppercorn.

Step 14

For the anchovy vinaigrette: whisk juice of lemons and olive together. Add Parmigiano, finely chopped green peppercorns, garlic and chives then season to taste with extra salt and pepper.

Step 15

Dress the Brussels sprouts with the dressing.

Step 16

For the scallops: in a pan on the stove, melt butter and add seasoned scallops to sear until golden brown, about 2 minutes.

Step 17

To assemble: the risotto is spooned into a bowl.

Step 18

Seared scallops are placed on top.

Step 19

Shaved Brussels sprouts that have been dressed in the anchovy vinaigrette are added, and the bowl is garnished with an additional drizzle of vinaigrette and grated cured egg yolk.

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