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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.

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.

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.

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