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.
IngredientsRecipe for 4 persons
For the scallops
For the risotto
For the sauce
- Olive oil
- Salt and pepper
Preparation time: 45.00 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 sauceIn 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 plattingPut 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.