February:Risotto with Citrus Fruit and Scallops
The month of Carnival: Colourful costumes, hearty food, deep-fried treats and carnival speeches. Also February provides us with seafood delicacies like oysters and scallops. The lean and tender meat of scallops has a pleasantly nutty and slightly sweet taste. They go ever so well with a Citrus Fruit-Risotto, as here in the recipe.
For the Risotto:
80 g shallots
5 g garlic
100 ml olive oil (extra vergine)
240 g Risotto-Rice (Carnaroli)
100 ml Noilly Prat
500 ml chicken stock
1 pink grapefruit or pomelo
80 g butter
20 g Parmesan
5 g basil
15 g green peppercorns (pickled)
For the Scallops
16 scallops (frozen or fresh)
oil for frying
Peel the shallots and chop finely. Peel and mince finely the garlic. Measure out olive oil and set aside. Weigh out rice and set aside. Measure out Noilly Prat and set aside. Bring stock to the boil and set aside. Wash, peel and fillet the grapefruit. Also fillet the oranges and the lime; set aside. Cut butter into cubes and leave in the fridge. Grate the Parmesan and set aside. Wash and shake dry basil. Cut into strips and set aside for the garnish. Drain the green pepper and crush with a fork; set aside. Prepare other spices and set aside.
Dab dry the scallops with kitchen paper; set aside.
Cook the risotto by means of the menu item: „Rice – Risotto“. Instead of wine use Noilly Prat. Fold in citrus fruits and green pepper just before serving.
In the meantime also sauté the scallops with the help of the cooking process: „Fish – Sauté – thin“ according to your preferences.
Arrange risotto and scallops on warm plates, garnish with basil, then serve.
Good to know:
Scallops are unique and different than other mollusks (clams, oysters, mussels) and fish. Scallops look like small, squishy white disks when they’re ready to be cooked. In their original form, they’re a marine bivalve mollusk. In other words, they’re small sea critters with hinged shells. Scallops are found all over the world and they can grow up to 9 inches in size. There are several different species of scallops, including the iconic large-sized sea scallop and the smaller, bite-sized bay scallop. The part of the scallop that we eat is actually just the abductor muscle.