Roasted Scallop Risotto With Pickled Ginger
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Seafood, Dairy | Block, Chefs, New, On, The | 1 | Servings | |
INGREDIENTS
| Easy cook rice | ||
| Shell fish stock | ||
| Acid butter, white wine | ||
| vinegar | ||
| onion cream and | ||
| butter | ||
| Parmesan | ||
| Scallops, diced | ||
| Oil | ||
| Salt and pepper | ||
| Lemon juice | ||
| Cream | ||
| Chives, freshly chopped | ||
| Pickled ginger | ||
| Fresh coriander |
INSTRUCTIONS
Boil some easy cook rice for 6 minutes. Stir in some shell fish stock with the rice and stir constantly for 2-3 minutes. Add a tablespoon of acid butter. Blend together the butter, rice and parmesan and diced scallops. Return to the stove. Cover five to six scallops with oil and salt and pepper and fry until brown. Squeeze on some lemon juice to flavour. Mix some cream into the rice and freshly chopped chives. Finally add pickled ginger and stir. Display rice in the centre of the plate surrounded with the scallops and garnish with fresh coriander. Converted by MC_Buster. Converted by MM_Buster v2.0l.
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Nutrition (calculated from recipe ingredients)
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Calories: 2718
Calories From Fat: 2116
Total Fat: 240g
Cholesterol: 702.6mg
Sodium: 5116.2mg
Potassium: 1197.3mg
Carbohydrates: 60.6g
Fiber: 2.1g
Sugar: 3.4g
Protein: 86.7g