Broiled Sea Scallop and Truffled Risotto with Citrus Gremolata

Ingredients

• 1⅕ lbs scallops
• ½ oz garlic, chopped
• 1 oz parsley, chopped
• 4 oz butter
• salt to taste
• crushed black pepper to taste
• 1 lb Arborio rice
• 1 qt chicken stock
• 2 oz shallots, chopped
• 1 oz blended olive oil
• 10 oz white wine
• 1 bay leaf
• 8 oz parmesan cheese
• 8 oz soft butter
• 1 oz chopped parsley
• truffle oil to taste
• white pepper powder to taste
• ½ oz lemon zest
• ½ oz lime zest
• ½ oz orange zest
• ½ oz fresh parsley, chopped
• 1 oz fresh orange juice
• 1 oz olive oil
• pepper to taste
• 10 oz red wine reduction
• parsley sprigs for garnish
• parmesan crisp for tasty garnish