Preview

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

For the scallops

12 Unit(s)

Giant scallop (u12)

For the risotto

300 Gr

Arborio rice

150 Gr

White onion

200 Ml

White wine

1 Liter(s)

Fish stock

50 Gr

Parmigiano reggiano

100 Ml

Cream 35%

3 Sprig(s)

Thyme

For the sauce

100 Gr

Shallot

75 Ml

Balsamic vinegar

100 Ml

Veal demi-glace

30 Ml

Honey mustard

Preparation time: 45 min

For the preparations

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

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.