SEA SCALLOPS WITH CREAMY RISOTTO AND LEEKS

 

 

This creamy risotto will melt in your mouth! I love the combination of all the flavors! Enjoy this stunning recipe with a fantastic Chardonnay from Burgundy, such as Meursault!

 

Preparation: 20 min; cooking time 30 min.
Serving 4
20 fresh sea scallops
2 leeks, white part only, minced
1 onion, minced
1 ½ cup Arborio rice
16 oz. clam juice
1 cup dry white wine
4 ½ tbsp. butter
3 tbsp. sour cream
2 tbsp. Parmesan cheese, grated
2 tbsp. Pecorino cheese, grated
Cooked crumbled bacon for garnish
Pesto for garnish
Fresh basil leaves for garnish
Salt and pepper

 

Rinse the sea scallops. Pat dry and season with salt and pepper. Set aside.

 
Warm 1 ½ tbsp., butter in a large saucepan on medium heat. Add the leeks and onion and cook 7 minutes without browning, stirring often. Season with salt and pepper. Add the rice and cook 1 minute. Pour the white wine and cook until evaporated, stirring constantly. Reduce the heat to medium-low. Add a little quantity of clam juice and stir the risotto. When the liquid is gone, add some more clam juice. Repeat this process until the rice is cooked, about 15-20 minutes. When done, add the sour cream and the cheeses. Adjust the seasoning with salt and pepper if needed. Cover and set aside.

 
Warm 3 tbsp. butter in a large frying pan on high heat. Cook the sea scallops 2 minutes on each side.

 
Serve the risotto in the center of plates. Add 5 scallops per plate. Garnish with pesto, pieces of warm bacon and fresh basil.

 

 

Bon Appetit!