Never Lose Track of Your Favorite Recipes.
Save, organize into collections, plan your meals, and shop the ingredients—all in one free app.
Scallops With Caramelised Cauliflower And Jerusalem Artichoke Risotto
Ingredients
- 6 scallops
- 1 cauliflower
- 5 Jerusalem artichokes
- Butter
- Salt pepper
- 200g Risotto rice
- 500ml Chicken stock
- 1 finely chopped onion
- Lemon
- Salad leaves
- Balsamic vinegar
- Parmesan
Directions
- Peel artichoke and cut into cubes
- Into bowl of lemon water to stop colouring.
- Heat fry pan and oil and try for 20 minutes with lid on.
- Transfer to kitchen paper
- Break cauliflower into florets
- Cut the florets in half
- Place them cut side down in cold frying plan
- Add 200g butter cut in cubes and add salt
- Cover with foil and heat with low medium heat for 20 mins until golden on the cut side
- Remove and transfer to kitchen paper
- Heat olive oil in medium sauce pan
- Add chopped onion and fry for 4 mins
- Add artichoke and mix in and fry 2 mins
- Add rice and toast 2 mins
- Add white wine 2 mins
- Add heated chicken stock gradually and cook until absorbed
- When nearly ready add butter and parmesan
- Stir vigorously
- Heat up small amount of oil in frying pan over high heat
- Add scallops and fry 3 minutes, turn over, reduce heat, add knob of butter and cook 90 seconds
- Tear scallops in half
- Serve with drop of vinegar. With caramel florets and risotto
- Garnish with salad
Chrome Extension
