Asparagus risotto with Pancetta
Standard
Serve hot
Scallops-risotto with leeks
Easy
Serve hot
Print recipe
Ingredients
- Risotto (ref. B13) - 300 g
- Scallop - 3 pcs
- Diced leeks - 80 g
- Leeks cut into julienne - 20 g
- Clarified butter - 1 knob
- Grated Parmesan - 1/2 csp
- Salt and pepper
- Watercress (garnish)
Preparation
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Ingredients
- Risotto (ref. B13) - 300 g
- Scallop - 3 pcs
- Diced leeks - 80 g
- Leeks cut into julienne - 20 g
- Clarified butter - 1 knob
- Grated Parmesan - 1/2 csp
- Salt and pepper
- Watercress (garnish)
Scallops-risotto with leeks
Preparation
Melt the leeks cut into julienne without browning and set aside. Fry the diced leeks with a little clarified butter in a pan and set aside.
Heat the risotto in a very hot pan with a little butter and stir constantly until the risotto is ready (4 to 5 min.). Add the diced leeks and grated Parmesan cheese, mix well and season if necessary.
Fry the scallops in a very hot pan with a little butter. Season them when ready. Heat the julienne of leeks in the same pan.
Arrange the risotto with a cookie cutter on warm dishes. Arrange the scallops nicely on top of the risotto and garnish with the leek julienne and watercress leaves.
Cold line preparation
Fry the scallops, season them and set aside in a cold room. Fry the leek macédoine in a little butter. Melt the leek julienne without browning.
Reheat the risotto in the steamer at 150°C with 50% steam for 10 minutes (this applies to 1 kg of risotto). Once the risotto is ready, add the leek salad and parmesan.
Arrange the cold preparation in a tray, lightly oil with a brush to make the risotto shiny. Gently julienne the scallops and leeks. Cover.