Scallops, creamy risotto and its curry sauce

Gastronomy - Published on13 February 2019 0 commentaire(s)

Every week, find the recipe of Léa which highlights the products of Velay. Land of specialties and gastronomy, the Velay offers a wealth of specialties to enjoy. Feel free to redo these recipes at home, we give you all the little secrets of our chef ...

Ingredients :

  • 6 scallops
  • 2 shallots
  • 250g of carnaroli rice
  • fish fumet
  • 15cl of white wine
  •  50 cl of cream
  • curry

 

Recipe :

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.

Enjoy.

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