Scallops with Vegetable Risotto and Parmesan
Risotto • Italian
Description
Scallops with Vegetable Risotto and Parmesan
Ingredients
- Scallops 10 oz
- Courgette 10 oz
- Asparagus 10 oz
- Onion 1 piece
- Garlic 1 clove
- Dry White Wine 0 fl oz
- Parmesan Cheese 0 oz
- Cream 22% 0 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 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 a little Parmesan on a fine grater and bake in the oven until a dry golden crust forms.
Step 8
Place the warm vegetable mixture on a plate, top with the fried scallop, and garnish with the asparagus tops. Drizzle with sauce and decorate with halved physalis berries and cheese crisps. Enjoy your meal!
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