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Scallop skewers with risotto
30 m active | 35 m total
Nutrition facts per serving:
  • Energy in kcal about 683
  • Fat about 41g
  • Carbohydrates about 47g
  • Protein about 31g
This is needed
This is needed for 4 people
Sage oil
  • 1 dl olive oil
  • 6 sprigs sage, finely chopped
  • 4 garlic clove, pressed
  • 12 scallops
Risotto
  • 6 dl vegetable bouillon, hot
  • 200 g risotto rice
  • salt and pepper to taste
  • 40 g grated Parmesan
  • 1 dl white wine
Skewers
  • 0.5 tsp salt
  • 8 wooden skewers
  • 12 slices bacon
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And that's how it's done
And that's how it's done
Sage oil
Combine the oil, sage and garlic. Mix 2 tbsp of the sage oil with the scallops, cover and chill.
Risotto
Heat 3 tbsp of the sage oil in a pan. Add the rice and sauté until translucent, stirring constantly. Pour in the wine and reduce almost completely. Gradually add the bouillon to the rice, 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. Stir in the cheese, season the risotto.
Skewers
Season the scallops with salt, wrap a slice of bacon around each scallop, thread 3 onto each skewer.
Charcoal/gas/electric grill
With the lid down, grill the skewers over/on a medium heat (approx. 200 °C for approx. 3 mins. on each side. Serve the skewers with the risotto, drizzled with the rest of the sage oil.