- Home
- Brands & Inspiration
- Recipes
- Crustaceans / seafood
- Smoked scallops with white beer sauce
Smoked scallops with white beer sauce
Nutrition facts per serving:
- Energy in kcal about 656
- Fat about 31g
- Carbohydrates about 61g
- Protein about 25g
This is needed
This is needed
for 4 people
Risotto
- 1 tbsp butter
- 1 shallot, finely chopped
- 8 dl vegetable bouillon, hot
- 2 dl light beer
- 250 g risotto rice
- 20 saffron threads
- 60 g cream cheese
- 50 g grated Parmesan
- salt and pepper to taste
White beer sauce
- 1 dl light beer
- 1 tbsp herbal vinegar
- 1 shallot, finely chopped
- 70 g butter, cut into pieces, cold
- salt and pepper to taste
Scallops
View these products
- clarified butter
- 12 scallops without roe (MSC), smoked
And that's how it's done
And that's how it's done
Risotto
Heat the butter in a pan. Sauté the shallot briefly, add the rice and sauté until translucent, stirring constantly. Pour in the beer and reduce completely. Gradually add the stock and saffron, stirring frequently, so that the rice is always just covered with liquid, simmer for approx. 20 mins. until the rice is creamy and al dente. Mix the cheese into the risotto, season.
White beer sauce
Bring the beer and vinegar to the boil in a pan along with the shallot. Reduce the heat, reduce the liquid to approx. 2 tablespoons, strain, squeeze out the shallots. Return the liquid to the pan, heat. Add the butter gradually while stirring with a whisk. Return the pan to the hob a few times to barely warm the sauce; it must not boil. Stir until the sauce is creamy, season.
Scallops
Heat the clarified butter in a non-stick frying pan. Fry the scallops for approx. 30 secs. on each side. Serve the risotto on plates, place the scallops on top, drizzle over the white beer sauce.
