White wine risotto, scallops, green asparagus cream and parmesan tile
Fish, Seafood & Shellfish
Classic recipe, simple ingredients, minimum effort for maximum flavors!
IngredientsRecipe for 4 persons
- Salt and pepper
- Vegetable oil
- Olive oil
Preparation time: 45 min
Chop the thyme, cut finely the onion. Slice down the asparagus in very small chunks. Shred the parmigiano for the tiles. Remove the coral from the scallops. Warm the fish fumet.
In a pan with olive oil, sweat the onions with the thyme, add the rice and roll it in the oil. Add the white wine, cook it on medium heat until the wine is totally evaporated, cover the rice with the fumet, gradually, and cook everything until it's totally absorbed. Repeat it until the rice is fully cooked. Lay it on a baking tray and reserve.
- Asparagus cream
Warm the chicken stock, put the asparagus inside and let it cook for 6 minutes until tender. Add the cream and get it smooth with the hand blender, salt and pepper.
On a baking tray put a silpat or a parchment paper, put some cookies cutter, with a little bit of parmigiano inside, remove the cutter. Cook it in the oven until you get a nice golden brown coloration, 3-4mins. Reserve.
In a hot pan with vegetable oil, pan-sear the scallops, until you have a nice golden brown coloration. Reserve them on a cooking tray.
In a pan with a nice piece of butter, warm the risotto, add the shredded parmigiano and the cream. At the same time put the scallops for a minute in the oven. In a big plate, put a couple spoons in the middle of the plate, three scallops on the top, a tile of parmigiano and a couple spoons of asparagus cream around.
When you pan-sear the scallops, you can put a little nod of butter in the oil as it will help a whole lot for coloration.