< italian suitcase: scallops & prosecco risotto

scallops & prosecco risotto

52 weeks project: 2/52 week - I just love scallops!!!

ingredients for 2 people:
160g carnaroli rice
200g frozen scallops
200g fresh raw scallops
2 glasses of prosecco
Fish stock (add salt to taste)
EVO oil
(dry) parsley 

Preparation
Defrost the scallops
Pour some EVO oil in a frying pan and add the scallops cut in half. Cook at medium heat for few minutes then add the rice; stir for few more minutes and add 1.5 glasses of prosecco. Turn up the heat until the alcohol has evaporated. 
Then cook the risotto adding fish stock until soft and tender. 
Turn off the heat, add the remaining half glass of prosecco, give the risotto a good stir and cover with a lid for few minutes (mantecatura phase)
In a separate pan, pour some EVO oil and (dry) parsley and heat up. Add the fresh scallops and cook until golden and soft, turning them regularly.
Serve the risotto with the pan-fried scallops on top.

We paired with a bottle of Frédéric Chassagne-Montrachet premier cru Baudines 2011 





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