Ingredients for 4 Servings
- 16 cleaned scallops
- 200 g risotto rice
- 2 shallots, finely diced
- olive oil
- 125 ml white wine
- 500 ml warm chicken broth
- 60 g cold butter
- 2 tbsp grated Parmesan cheese
- 1 lemon
- 250 g frozen peas
- 4-5 tbsp veal jus
- salt
- lemon juice
- 1 splash of STROH 40
- roasted hazelnuts, roughly chopped
- 2 green lettuce hearts for garnish
Preparation
- Blanch the peas briefly in hot water, then cool them down. Purée half of the peas with a blender to create a paste, and set it aside.
- For the risotto, sauté the shallots in a pot with some olive oil until translucent. Add the rice and sauté briefly.
- Deglaze with white wine and let the liquid reduce.
- Reduce the heat and gradually add warm chicken broth to the pot, stirring constantly, until the rice is tender but still al dente.
- Incorporate the pea paste and Parmesan, and stir in a few cubes of cold butter to create a creamy consistency. Season with salt and a splash of lemon juice.
- Sauté the remaining peas in some butter.
- Clean the lettuce hearts and season them with olive oil, salt, and a little lemon juice.
- Meanwhile, lightly season the scallops with salt and sear them in a pan with olive oil for about 1 minute on each side. Remove the scallops from the pan and reduce the heat.
- Deglaze the pan with veal jus and a generous splash of STROH, allowing it to simmer until a rich sauce forms.
- Return the scallops to the sauce and spoon the sauce over them.
- Place the risotto in the center of the plates and top each portion with four scallops.
- Sprinkle some peas on top and garnish with the lettuce hearts and chopped hazelnuts. Finally, drizzle some sauce over the dish.
