Scallops, creamy risotto and its curry sauce
Gastronomy - Published on13 February 2019 0 commentaire(s)
- 6 scallops
- 2 shallots
- 250g of carnaroli rice
- fish fumet
- 15cl of white wine
- 50 cl of cream
Sweat a chopped shallot with a little butter.
Add the carnaroli rice, stirring and pearly.
Deglaze with simmering poultry stock.
Add a bottom layer of poultry when the rice has absorbed, and so on for at least 15 minutes.
Add some cream to the risotto.
For the curry sauce, sweat a chopped shallot with a little butter.
Deglaze with the white wine. Then add fish stock.
Once reduced, add curry (at will).
Whisk well then cream.
Reserve the sauce.
Then cook the scallops in a very hot pan with a dash of olive oil. 1 minute on each side to look golden brown and pearly on the inside.
Arrange the risotto, then place the scallops and finally top with the curry sauce.