Bischöfliche Weingüter Trier Crémant Sekt brut

Ingredients

• 6 piecesScallops (prepared)
• 150 gRisotto rice (e.g., Arborio or Carnaroli)
• 500 mlVegetable stock
• 1 pieceShallot
• 100 mlDry white wine
• 0,5 pieceOrganic lemon (zest and juice)
• 40 gButter
• 30 gParmesan (freshly grated)
• 2 tbspOlive oil
• 1 pinchSea salt
• 1 pinchWhite pepper

Preparation

1. 1Bring the vegetable stock to a simmer in a small saucepan and keep warm over low heat.
2. 2Finely dice the shallot and sauté in a pot with 10g of butter and 1 tbsp of olive oil over medium heat until translucent.
3. 3Add the risotto rice and sauté, stirring constantly, for about 2 minutes until the edges of the grains become slightly translucent.
4. 4Deglaze with the white wine and allow it to reduce almost completely while stirring constantly.
5. 5Gradually add the warm stock one ladle at a time. Always add new liquid only once the rice has almost fully absorbed the previous portion. Stir continuously.
6. 6Wash the scallops, pat them thoroughly dry, and lightly salt them only just before searing.
7. 7After about 18-20 minutes of cooking time, once the rice is creamy but still al dente in the center, remove the pot from the heat.
8. 8Stir the remaining cold butter, grated Parmesan, lemon zest, and a splash of lemon juice into the risotto. Season to taste with salt and white pepper.
9. 9Heat 1 tbsp of olive oil in a non-stick pan over high heat. Sear the scallops for about 1.5 minutes on each side until they have a golden-brown crust.
10. 10Arrange the lemon risotto on preheated plates, place the scallops on top, and serve immediately.