Vicky Lau: Culinary Visionary

Prepare the jus by combining chicken stock, light soy sauce, rice vinegar, sesame oil, and grated ginger in a small saucepan. Bring to a simmer over medium heat and reduce by half until slightly thickened. Set aside and keep warm.

In a separate medium pan, heat 1 tablespoon of olive oil over medium heat. Add the finely minced shallot and cook until translucent, about 2-3 minutes. Add the Arborio rice and stir for 1-2 minutes until the grains are lightly toasted.

Deglaze the pan with the dry white wine, stirring constantly until the wine is fully absorbed by the rice.

Gradually add the hot stock, one ladle (about 0.5 cup) at a time, stirring continuously. Wait until each addition of stock is almost fully absorbed before adding the next. Continue this process for about 18-20 minutes, until the rice is creamy and al dente.

Stir in the unsalted butter, grated Parmesan cheese, and most of the fresh uni (sea urchin roe). Season the risotto with salt and black pepper to taste. Keep the risotto warm while you prepare the scallops.

Pat the sea scallops very dry with paper towels. Season both sides with salt and black pepper. Heat 1 tablespoon of olive oil in a heavy-bottomed skillet (preferably cast iron) over high heat until the oil is shimmering and just starting to smoke.

Carefully place the scallops into the hot skillet in a single layer, ensuring not to overcrowd the pan. Sear for 1.5-2 minutes per side until a deep golden-brown crust forms and the scallops are cooked through but still translucent in the center.

To serve, spoon a generous portion of the uni risotto onto each plate. Arrange the perfectly seared scallops on top of the risotto. Drizzle the warm Chinese-inspired jus around the scallops and risotto. Garnish with the reserved fresh uni and serve immediately.