Scallops with Truffled Risotto
Nutritional values
(Percentage of daily recommendation)
| Calorie | 765 cal. | (36 %) | ||
| Protein | 29 g | (30 %) | ||
| Fat | 38 g | (33 %) | ||
| Carbohydrates | 71 g | (47 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 3.1 g | (10 %) |
| Vitamin A | 0.4 mg | (50 %) | ||
| Vitamin D | 8.4 μg | (42 %) | ||
| Vitamin E | 1.9 mg | (16 %) | ||
| Vitamin K | 4.7 μg | (8 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.4 mg | (36 %) | ||
| Niacin | 9.5 mg | (79 %) | ||
| Vitamin B₆ | 0.3 mg | (21 %) | ||
| Folate | 54 μg | (18 %) | ||
| Pantothenic acid | 1.5 mg | (25 %) | ||
| Biotin | 6.5 μg | (14 %) | ||
| Vitamin B₁₂ | 3.5 μg | (117 %) | ||
| Vitamin C | 13 mg | (14 %) | ||
| Potassium | 784 mg | (20 %) | ||
| Calcium | 339 mg | (34 %) | ||
| Magnesium | 126 mg | (42 %) | ||
| Iron | 12.8 mg | (85 %) | ||
| Iodine | 197 μg | (99 %) | ||
| Zinc | 5.2 mg | (65 %) | ||
| Saturated fatty acids | 23.4 g | |||
| Uric acid | 573 mg | |||
| Cholesterol | 321 mg | |||
| Complete sugar | 4 g |
Ingredients
- Ingredients
- 2 garlic cloves
- 1 shallot
- 50 grams butter
- 300 grams Arborio rice
- 100 milliliters dry white wine
- 700 milliliters Vegetable broth
- 100 grams fresh, ripe Raspberries
- 12 Scallop (ready to cook)
- 200 milliliters Whipped cream
- salt
- freshly ground peppers
- 2 Tbsps Truffle butter
- 50 grams freshly grated Parmesan
- 30 grams mixed Cress
Preparation steps
Bring broth to a boil in a small pot, then reduce heat and keep warm. Peel the garlic and the shallot and chop finely. Heat 20 grams (approximately 1/4 cup) butter in a pot over medium heat and sauté garlic and shallot until translucent. Add the rice and wine and cook, stirring, until evaporated. Ladle in about 150 ml (approximately 3/4 cup) of hot broth and cook, stirring frequently, until almost all liquid is absorbed. Continue to add broth in this manner and cook until rice is al dente, about 20 minutes, stirring frequently.
Rinse the raspberries, puree and strain through a sieve.
Rinse the scallops, pat dry and sauté until golden brown on both sides in a hot pan with 30 grams (approximately 2/3 cup) melted butter. Remove the scallops and keep warm. Deglaze the drippings with cream. Stir in raspberry puree and season with salt and pepper. Let simmer for 5 minutes over medium heat until thickened.
Stir the truffle butter and Parmesan into the finished risotto. Season with salt and pepper. Serve on warmed plates, with 3 scallops and sprinkled with raspberry sauce. Garnish with cress.
