Ingredients: Jumbo scallop 3pc Risotto Rice 5gr Black truffle (chopped) 0.5gr Truffle Oil 1 drop Gravy 200ml Dark chocolate 1gr Ginger (Finely chopped) 1gr Salt   Brandy   *you can make gravy at home by using gravy powder available in supermarkets

Risotto 1.    Boil risotto and salt into boiling water; bring to a boil than turn to low heat and simmer until soft and no water left in the pot *1 cup of risotto to 3 cups of water     2.      Add chopped truffle and truffle oil * Sliced truffle soaked in truffle oil can be kept more than one year in refrigerator

 

Sauce 1.   Heat up the gravy on low heat. Add chocolate and ginger.           2.    Stirring consistently and reduce to half.

 

Scallop   1.    Preheat a pan to 180 degrees on hi-heat. Add oil. 2.    Place scallops in and sautée them slightly crispy on medium heat for about one and a half minute. 3.    Season with salt and add brandy into the pan. 4.    Turn to sautee the other side for another minute or until medium rare. 5.    Before serving, place the scallops on paper towel to remove extra water.

Garnish     Place coriander and black truffle shaving on top for final presentation.