Scallops with Vegetable Risotto

Risotto | European cuisine

⏳ Time

35 minutes

🥕 Ingredients

🍽️ Servings

Description

Scallops with Vegetable Risotto

Ingredients

Scallops - 10.6 oz
Courgette - 10.6 oz
Asparagus - 10.6 oz
Onion - 1 piece
Garlic - 1 clove
Dry White Wine - 1 fl oz
Parmesan Cheese - 1.8 oz
Cream 22% - 1.8 oz
Butter - 2 tablespoons
Vegetable Oil - 2 tablespoons
Olive Oil - 2 tablespoons
Salt - a pinch
Physalis - 10 pieces

Step by Step guide

Step 1

Slice the zucchini. Peel the asparagus and remove the tough ends.

Step 2

Blanch the vegetables in boiling water for 3 minutes.

Step 3

Meanwhile, in a skillet, sauté the finely chopped onion and garlic in olive oil. Add the white wine to the mixture and let the alcohol evaporate.

Step 4

Drain the water from the vegetables, cut the tops off the asparagus, and set them aside. Finely chop the zucchini and the asparagus stalks (almost to the size of rice). Add the vegetables and cream to the skillet. Simmer for 2 minutes and sprinkle with grated Parmesan.

Step 5

In a separate skillet, fry the Kamchatka sea scallops in a mixture of vegetable (2 tablespoons) and butter until golden brown (2 minutes on each side).

Step 6

Prepare the sauce: blend 6 physalis berries with a tablespoon of sunflower oil. For garnish, cut a few physalis berries in half.

Step 7

For garnish, you can make cheese crisps. Grate some Parmesan cheese finely and bake in the oven until a dry golden crust forms.

Step 8

Place the warm vegetable mixture on a plate, top with the sautéed scallop, and garnish with the asparagus tops. Drizzle with the sauce, and decorate with halved physalis berries and cheese crisps. Enjoy your meal!