Risotto with Scallops and Scallions
- 4 scallions
- 3 Tbsps butter
- 225 grams Arborio rice
- 50 milliliters dry white wine
- 750 milliliters Vegetable broth
- 4 Scallop (ready to cook without Corail)
- 1 Tbsp lemon juice
- white peppers
- 1 Tbsp clarified butter
- 40 grams grated Parmesan
- freshly ground peppers
Rinse and trim the scallions. Finely chop the whites and cut the light green parts into thin rings and set aside. Heat 1 tablespoon butter in a saucepan and sauté the whites briefly, add the rice and stir for 3 minutes. Deglaze with the wine and cook, stirring until the wine has been absorbed. Gradually pour in the broth, stirring constantly, continue stirring and simmering until the rice is cooked but has a slight bite, about 20 minutes.
Meanwhile, rinse the scallops under cold running water, pat dry and cut a diamond-shaped pattern into the scallops with a knife. Sprinkle the scallops with lemon juice and season lightly with salt and pepper. Heat butter in a grill pan and sear the scallops until golden brown, 1-2 minutes per side. Stir the rest of the butter and the Parmesan into the risotto and season with salt and white pepper. Spoon the risotto into bowls and serve, sprinkle with the scallion greens and top with the scallops. Pass the pepper mill.