Scallop with vegetable risotto and parmesan
4 servings
35 minutes
Scallops with vegetable risotto and parmesan is an exquisite dish of Italian cuisine that combines refined marine freshness with rich vegetable flavors. Historically, risotto originates from Northern Italy, where rice cultivation has developed over centuries. In this recipe, tender Kamchatka scallops seared to a golden crust harmonize with creamy vegetable risotto infused with the aromas of white wine, garlic, and parmesan. Physalis adds a slight tang to the dish while cheese chips provide a crunchy texture. This dish is perfect for a festive dinner or romantic evening, impressing with its rich flavor nuances and elegant presentation.
1
Slice the zucchini. Peel the asparagus and remove the tough part of the stems.
- Courgette: 300 g
- Asparagus: 300 g
2
Dip 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
- Olive oil: 2 tablespoons
- Dry white wine: 50 ml
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.
- Asparagus: 300 g
- Courgette: 300 g
- Cream 20% fat: 50 g
- Parmesan (Parmigiano Reggiano): 50 g
5
In a separate pan, fry the Kamchatka sea scallops 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
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!
- Asparagus: 300 g
- Sea scallops: 300 g
- Cape gooseberry (physalis): 10 pieces
- Parmesan (Parmigiano Reggiano): 50 g
