Scallop with vegetable risotto
4 servings
35 minutes
Scallops with vegetable risotto is an exquisite dish that combines the tender, slightly sweet flavor of scallops with the creamy texture of vegetable risotto. This combination embodies modern European cuisine, where fresh seafood is complemented by harmonious, natural flavors of seasonal vegetables. The delicate texture of the scallop is beautifully highlighted by a light physalis sauce that adds fruity acidity. The vegetable risotto, enriched with cream and parmesan, acquires a rich, delicate taste. Cheese chips add a crunchy texture while asparagus greens provide freshness and brightness. This dish is perfect for a special dinner when you want to feel the balance of elegance and comfort in every bite.
1
Slice the zucchini. Peel the asparagus and remove the tough part of the stems.
- Courgette: 300 g
- Asparagus: 300 g
2
Submerge the vegetables in boiling water for 3 minutes.
- Courgette: 300 g
- Asparagus: 300 g
3
In parallel, sauté finely chopped onion and garlic in olive oil in a pan. Add white wine to the mixture in the pan and evaporate the alcohol.
- Onion: 1 piece
- Garlic: 1 clove
- Dry white wine: 50 ml
- Olive oil: 2 tablespoons
4
Drain the water from the vegetables, cut off the tops of the asparagus and set them aside for a while. Finely chop the zucchini and asparagus stalks (almost to rice size). Add the vegetables and cream to the pan. Simmer for 2 minutes and sprinkle with grated Parmesan.
- Courgette: 300 g
- Asparagus: 300 g
- Cream 20% fat: 50 g
- Parmesan (Parmigiano Reggiano): 50 g
5
In a separate pan, fry the Kamchatka sea scallop in a mixture of vegetable (2 tablespoons) and butter until golden brown (2 minutes on each side).
- Sea scallops: 300 g
- Vegetable oil: 2 tablespoons
- Butter: 2 tablespoons
6
Prepare the sauce: blend 6 physalis berries and a tablespoon of sunflower oil. For decoration, cut a few physalis berries in half.
- Cape gooseberry (physalis): 10 pieces
- Vegetable oil: 2 tablespoons
- Cape gooseberry (physalis): 10 pieces
7
To decorate the dish, you can make cheese chips. For this, grate some Parmesan on a fine grater and bake in the oven until a dry golden crust forms.
- Parmesan (Parmigiano Reggiano): 50 g
8
Place the warm vegetable mix on a plate, top with the fried scallop, and garnish with asparagus tips. Drizzle with sauce and decorate with halved physalis berries and cheese chips. Enjoy your meal!
- Salt: pinch
