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

Mains, Risotto, Pasta and Rice

Pan seared scallops, with a simple and traditional risotto, serve with a sweet and sour sauce jazzed up with Maille honey and Modena balsamic vinegar mustard.


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)
1 Unit(s)
Lemon juice

For the sauce

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

Preparation time: 45.00 min

  • For the preparations

    Cut the onion and the shallots finely. Chop the thyme finely. Warm the fish stock. Grate the parmeggiano.

  • For the scallops

    Season with salt and Pepper. In a hot pan with vegetable oil, sear the scallops on one side only, after a minute add a little bit of butter and cook it for one minute more on the same side. Reserve on a cookie sheet with parchement paper.

  • For the risotto

    In a hot pan with olive oil, sweat the onion (it will become soft and translucent), add the thyme and the rice and stir it until the rice becomes translucent Cover the rice with the white wine and cook it until it's absorbed, add some fish stock to cover and let it cook until it's absorbed, add more fish stock until rice is cooked. Add the parmeggiano, the cream and the lemon juice. Let the risotto rest in a warm place for a few minutes until the cheese is melted and the cream absorbed.

  • For the sauce
    In a hot pan, sweat the shallots in a little bit of vegetable oil until they are soft and translucent, deglaze with the balsamic vinegar, reduce it until you get a syrupy consistency, add the veal stock and cook it until sauce like consistency.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 just enough to heat them through.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 type of mustard to change the flavor of the dish.

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