Ingredients

6 cups chicken stock

8 tbsp. unsalted butter

3 oz. prosciutto, finely chopped

2 large shallots, finely chopped

2 cups Arborio rice

½ cup dry white wine

⅓ cup heavy cream

¼ cup grated parmesan

Kosher salt, to taste

1½ tbsp. piment d’Espelette

1 lb. large sea scallops

2 grapefruit, zested, peeled, and supremed, juices reserved

2 tbsp. roughly chopped tarragon

Preparation

  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 ½ cup warm stock; cook, stirring, until absorbed, about 2 minutes. Continue adding stock ½ 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. 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.