This week’s Cook & Mix presents some French, fine-dining flavours, as Chef Gilles Marx of AMUZ Gourmet – one of Jakarta’s top fine dining restaurants – shares his special recipe for a Pan-Seared Scallop and a Light-Cream, Black Truffle Risotto with Rocket Salad and Shaved Parmesan.

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This cooking video is brought to us by our sister magazine, NOW! Jakarta, as part of their ‘Fresh from the Chef’s Table’ cooking series.


(1) Scallops 120gr/portion

(2) For the Risotto:
Arborio rice 125gr
Onion chopped 20gr
Chicken stock 100ml
White wine 20ml
Fresh butter 20gr
Thyme & Bay leaf 1 each
Whipped cream 50gr
Extra virgin olive oil 20gr
Diced Porcini 30gr
Black Truffle paste 20gr
Grated parmesan 20gr

(3) For the Truffle Jus:
Truffle paste
Olive oil

(4) Parmesan (shaved)

(5) Rocket Salad
Rocket lettuce (Arugula)
Extra virgin olive oil dressing


Start with the risotto. As it takes the longest time to cook, you can pre-cook it to make things easier. Prepare a small portion of fresh butter to cook risotto. Then add some chopped onion, and put a whole head of garlic along with a little bit of thyme. Risotto doesn’t necessarily need much garlic, so you can take them out when it’s done. 

Risotto is something that should be very white, so make sure to keep the onions plain. Sear the onion for a couple of minutes to soften them. As soon as your onions soften, add the rice. It’s important to cook the rice with butter, as it helps every single rice kernel become translucent. 

Make sure your risotto won’t be too sticky. Once the rice turns transparent, put a little bit of white wine to add some acidity and sweetness to the risotto. Cook the white wine until it dries out. When the wine is cooked, add some chicken stock and stir. To finish the risotto, you’re going to need the braised porcini, grated parmesan, whipped cream, truffle paste and olive oil.

Next on is the scallops; remove the muscle from the scallops and cook them for about five minutes on each side, so the sweetness is still present. Season the scallop and prepare to pan-fry it. 

Heat up a pan, put some butter to fry the scallops. Once it starts smoking, put the scallops in. Remember that scallops get cooked really fast, and bear in mind to keep them a little bit dry inside. Once you get a nice colour, flip them and let it cook for a bit. 

To finish the risotto, add a little bit of extra virgin olive oil for the taste and truffle paste in the end. Give it a mix, and put it back in the heat. While cooking, back to the scallops and cook the sides for a while. After that, prepare some tissue paper to absorb extra water from the scallops.

On to plating. Put your risotto using a ring mold to keep everything nice and tidy. Risotto goes in the middle, and add a little bit of the truffle paste in a bowl, then put a little bit of olive oil and give it a mix.

Remove the ring mold, then put the scallops on top of the risotto. After that, drizzle it with the truffle paste and olive oil mixture for the finishing touch.

As for the rocket salad, grab some that are ready. Add some lemon dressing to the bowl and give it a mix. In the end, put the rocket salad, shaved parmesan and truffle oil to the risotto for the garnish. That would be it. Bon appétit!

New Recipe Every Week!
Subscribe to ‘Home Life’, a Monday mailing list with new recipes, movies to watch, workouts to try, musical inspiration, our brand new podcast and more.

NOW Bali Editorial Team

NOW Bali Editorial Team

This article has been written or uploaded by NOW! Bali's in-house editorial team.