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Giants scallops, creamy risotto and sour sauce spiced with honey mustard and modena balsamic vinegar mustard |

Fish, Seafood & Shellfish

Pan seared scallops, with a traditionnal way risotto, serve with a sour sauce spiced with Maille honey and Modena balsamic vinegar mustard.

Note

The Maille brand is offering a lot of mustard choices, so don't have any hesitations switching for another one on this recipe.

Ingredients

Recipe for 4 portions

Scallops

12 Unit(s)

Giant scallop (u12)

Risotto

300 Gr

Arborio rice

150 Gr

Onion

200 Ml

White wine

1 Liter(s)

Fish stock

50 Gr

Grated parmesan

100 Ml

Cream 35%

3 Sprig(s)

Thyme

Sauce

100 Gr

Shallot

75 Ml

Balsamic vinegar

100 Ml

Veal demi-glace

30 Ml

Honey mustard

Green vegetable

200 Gr

Zucchini

12 Unit(s)

Green asparagus

4 Handful(s)

Spinaches

Preparation time: 30 min

Preparation

Cut the onion and the shallots finely. Chop the tyme finely. Warm the fish fumet. Shred the parmeggiano.
Scallops

Put some salt and pepper around the scallops. In a hot pan with vegetable oil, sear the scallops on one side only, after a minute put a little bit of butter and cook it for one minute more. Reserve it on a baking tray with parchement paper.
Risotto

In a hot pan with oliv oil, sweat the onion, add the tyme and the rice and roll it in the oliv oil. Cover the rice with the white wine and cook it until it's absorbed, cover with the fish fumetand let it cook until it's absorbed, repeat it until the rice is cooked. Add the parmeggiano and the cream, keep it warm.
Sauce

In a hot sauce pan with a little bit of vegetable oil, sweat the shallots, deglaze with the balsamic vinegar, reduce it until you get a syrup, add the veal stock and cook it until consistancy.Remove from the stove and add the honey mustard.
On the plate

Put the scallops in the oven for 3 minutes.In a plate, put a couple spoons of risotto in the middle of the plate, the scallops on the top, and the sauce around.Put some fresh herb for the decoration.