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Giants scallops, creamy risotto and sour sauce spiced with maille honey and modena balsamic vinegar mustard

Mains, 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.

Ingredients

Recipe for 4 persons

For the scallops

12 Unit(s)
Giant scallop (u10)

For the risotto

200 Gr
Arborio rice
1 Unit(s)
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

2 Unit(s)
Shallot
150 Ml
Balsamic vinegar
150 Ml
Veal demi-glace
30 Ml
Maille honey and modena balsamic vinegar mustard
  • Olive oil
  • Salt and pepper
Giants scallops, creamy risotto and sour sauce spiced with Maille honey and Modena balsamic vinegar 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 Maille honey and Modena balsamic vinegar 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.

The Maille brand is offering a lot of mustard choices, so don't have any hesitations switching for another one on this recipe.

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