Beet-scallops pink risotto
This recipe as original as delicious has been prepared by the blogger Sandra from “Cuisine Addict”. The Escal’s scallops have been roasted and sided with a beet and red wine risotto. A simple and elegant dish which will impress your guests!
Medium
Ingredients
For 4 persons
400g of scallops
400g of cooked beet
1 red onion
300g of short grain rice
15cl of red wine
1L of vegetables broth
100g of shredded Parmesan cheese
Olive oil
Beet’s sprouted seeds (optional)
Cooking Instructions:
1. Mix the beets with a half-ladle of vegetables broth with a hand-blender and set aside.
2. Chop thinly the red onion and brown with a bit of olive oil in a heavy skillet. Add the rice, mix to coat the grains and let the rice become translucid. Once the grains are translucid, add the red wine and let evaporate for 2 minutes.
3. Lower the heat to medium heat and cover the rice with the broth. Stir well and let cook for 12minutes by stirring regularly and by adding the broth, ladle by ladle, progressively until absorption.
4. Add the beet purée, stir and let cook for 2 more minutes. Finally, add the Parmesan cheese, stir and let rest out of the heat for 2 minutes. In the mean-time, sear the scallops over high heat in a frying pan for 2-3 minutes each side.
5. Divide the risotto in deep plates, add the scallops and sprinkle with a few beets sprouted seeds.
