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Scallops on wild garlic risotto

Scallops on wild garlic risotto

Kastaniengarten restaurant Hof

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Servings4 people
Skill levelEasy

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Scallops are the treasure of the sea. The nutty and sweet flavor of that shellfish pairs perfectly with a light wild garlic risotto.


  • 8 scallops
  • 1 shallot
  • 4 tablespoon butter
  • 200 grams risotto rice
  • 8 tablespoon white wine dry
  • 2 cups vegetable stock
  • 40 grams wild garlic
  • 100 grams mascarpone
  • Salt and black pepper
  • Olive oil
  • Balsamic vinegar


  • Cut the shallots into small cubes and steam them in heated butter.
  • Add rice and steam shortly, douse with the wine.
  • Add vegetable stock step by step
  • Add 1/3 cup stock to rice mixture. Cook, stirring, until stock has absorbed. Repeat with remaining stock.
  • Cook for 20 minutes, stirring continuously, until all liquid has absorbed and rice is tender and creamy.
  • Remove from heat, cover and let sit.
  • Now puree wild garlic with mascarpone in a mixer, and stir under the risotto. Season with salt and pepper.
  • Rinse scallops in water, dab off liquids. Season with salt and sprinkle with flour.
  • Heat oil in a non-stick frying pan.
  • Brown scallops briefly on each side for 1.5 minutes in the oil, at medium to high temperature.
  • Scallops must be well sealed and glassy inside.
  • After frying season scallops with salt and pepper.
  • Prepare risotto on four preheated plates, drizzle balsamic vinegar and olive oil around it.
  • Place the scallops on top of it and garnish wild garlic slices.
  • Serve immediately.

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Starterdish, appetizer, fish, seafood, mollusc, bivalvia, rice, risotto, mediterranean, summerScallops are the treasure of the sea. The nutty and sweet flavor of that shellfish pairs perfectly with a light wild garlic risotto.Mediterranean