Scallops rissotto
Scallops 8
Small onions 2
Tomatoes 2
Fish broth 600 g
White wine 150 ml
Cream 200 ml
Saffron
Olive oil
Salt
We peel one of the onions and cut it into small cubes. Heat a drizzle of oil in a large saucepan and add the onion. Sauté until we see that it is very soft, about 15 minutes over medium low heat. While the onion is cooking, we peel the tomatoes and crush them. When the onion is ready, add the tomato and cook for about 15 minutes over medium low heat. Let’s salt.
Meanwhile, we clean the scallops and remove them from the shell. Add the scallops to the casserole and add 100 ml of white wine. We let it reduce for a few minutes and cook the scallops.
We remove the scallops from the casserole and reserve them. Add the rice and sauté it for 1 or 2 minutes with the tomato sauce. We pour the fish broth considering two parts of liquid for one of rice. Cook the rice for about 18 minutes, over medium heat, until the broth has been absorbed. 5 minutes before the rice is ready, we put the scallops back in the casserole and finish their cooking with the rest of the ingredients.
For the saffron sauce, fry the other onion cut into brunoise in a pan with a drizzle of olive oil. Cook the onion for about 15 minutes, until it is well cooked. Halfway through the sauce, add the saffron and let it cook with the onion. Add 50 ml of white wine and let it evaporate for a few minutes. We salt the onion and add the cream. Cook the sauce for about 6 or 7 minutes, over low heat, stirring from time to time.
We serve the rice with scallops accompanied by the saffron sauce. It is a super tasty, creamy and healthy recipe, a luxury recipe to enjoy every day. (De Rechupete, Alfonso; Brillante).