Scallop risotto with leek
Scallop risotto with leek
Ingredients
- Risotto – 300 g
- Scallops – 3 pieces
- Diced leek – 80 g
- Leek julienne – 20 g
- Clarified butter – 1 knob
- Grated Parmesan – 1/2 tbsp
- Salt and pepper
- Watercress (decoration)
Bereiding
- Melt the leek julienne without browning it and set aside. Sauté the diced leek with a little clarified butter in a pan and set aside.
- Heat the risotto in a very hot pan with a little butter and stir constantly until the risotto is ready, 4 to 5 minutes. Add the diced leek and grated Parmesan, mix well and season if necessary.
- Sear the scallops in a very hot pan with a little butter. Season them once cooked. Warm the leek julienne in the same pan.
- Arrange the risotto on warm plates using a ring mould. Place the scallops neatly on top of the risotto and garnish with the leek julienne and watercress leaves.
Deze producten heb je nodig
Risotto
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