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Beet juice and lemon zest risotto, caramelized scallops, chive beurre blanc butter sauce

MAINS, Fish, Seafood & Shellfish, Vegetables and Fruits

A bright purple risotto, served in a sombrero plate, garnished with caramelized scallops and a chive beurre blanc.

Note

Make sure to remove the nerve from your scallops as the texture is unpleasant.

Make sure that when you make the beurre blanc that the temperature doesn't go to high while you are incorporating the butter.

Ingredients

Recipe for 4 persons

Beet stock

800 Gr

Red beets

500 Ml

Vegetable stock

Risotto

50 Gr

Olive oil

1 Unit(s)

Onion

1 Sprig(s)

Thyme

500 Gr

Arborio rice

150 Ml

White wine

2 Clove(s)

Chopped garlic

1250 Ml

Beetroot stock

10 Sprig(s)

Chives

1 Unit(s)

Lemon

30 Gr

Butter

1 Unit(s)

Onion

Scallops

8 Unit(s)

Giant scallop (u10)

Chive Beurre blanc

75 Ml

Fish fumet stock base

75 Ml

White wine

30 Ml

White balsamic vinegar

1 Unit(s)

French shallot

2.50 Gr

Fresh ground black pepper

375 Gr

Salted butter

0.50 Bunch(es)

Chives

Vegetable oil
Salt and pepper
Butter

Beet juice and lemon zest risotto, caramelized scallops, chive beurre blanc butter sauce

Preparation time: 45 min

Preheat your four at 425 °F

Plating

In a sombrero style plate, place a nice ladle risotto. Garnish with the caramelized scallops and the chive beurre blanc sauce.
Chive beurre blanc

In a sauce pot, bring the wine, fish stock, vinegar, shallots, salt and pepper to a boil. Reduce this until almost fully evaporated. At this point you could strain out the shallots if you don't want the texture.
On low heat, in small amounts, add the butter while whisking constantly. Make sure not to bring it to a boil. Adjust seasoning if necessary and add the chives right before serving.
Scallops

Season the scallops with salt and pepper on both sides. In a hot skillet with a little oil and butter, sear the scallops for about 1 minute on each side, lower the heat and then let them finish cooking for about 3 minutes.
Risotto

In a sauce pot with a bit of olive oil, sweat the onions with the thyme, add the rice and then stir gently to make sure all of the rice is coated with oil. Add the white wine and cook until almost completely evaporated. Next, add the beet stock to cover the rice, continue cooking until the liquid is almost all gone, and then repeat this process until the rice is cooked.
When ready to serve, finish the risotto by adding the butter and cheese.
Beet stock

In a blender, place the beet cubes as well as the vegetable stock. Blend for quite some time, until you see that the liquid no longer has any chunks.
Preparation

Peel the beets and then cut them into little cubes. Make a vegetable stock.
Finely slice the onions and shallots. Remove the thyme leaves from the branches.
Cut the butter into little cubes.
Make your fish stock and keep it warm.