We use cookies on this site to enhance your user experience. By clicking any link on this page you are giving your consent for us to set cookies.
SORAT Hotels
Scallops on wild garlic risotto

Scallops on wild garlic risotto

Kastaniengarten restaurant Hof


Prep time
Cook time
Servings4 people
Skill levelEasy

Recipe rating

Submitting your vote...

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

Ingredients

  • 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

Instructions

  • 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.

Be social

Recipe type

Skill level

Print recipe