A Creamy Risotto with Pan-Seared Scallops and Tangy Mandarin Caramel<\/p>\n
Whip up a creamy, delicate risotto elevated by pan-seared scallops and a zesty yet sweet mandarin caramel.<\/p>\n
Ingredients<\/p>\n
For 4 People<\/p>\n
Mandarins 4 units
\nSugar 60 g
\nParmesan 60 g
\nWater 195 g
\nHeavy Cream 50 g
\nOnion 60 g
\nSalt 2 pinches
\nPepper 2 pinches
\nScallops 16 units
\nButter 40 g
\nRisotto Rice 220 g
\nWhite Wine 100 g
\nVegetable Broth Cube 1
\nFleur de Sel 1 tsp
\nOlive Oil 50 g<\/p>\n
Total Time<\/p>\n
51 minutes<\/p>\n
Preparation Time<\/p>\n
25 minutes<\/p>\n
Cooking Time<\/p>\n
25 minutes<\/p>\n
\nJuice the 4 mandarins to get about 200 g of juice. In a saucepan, heat 60 g of sugar with 15 g of water over high heat until it turns into a golden caramel. Add the mandarin juice, a pinch of salt, and a pinch of pepper, then reduce to a syrupy texture. Stir in 50 g of heavy cream, boil for 1 minute, and set aside.<\/p>\n
\nGrate the 60 g of Parmesan cheese and set aside. Finely chop the 60 g of onion.<\/p>\n
\nIn a pan, saut\u00e9 the onion with 20 g of butter and 10 g of olive oil until it becomes translucent. Add 220 g of risotto rice and cook until the grains become glossy.<\/p>\n
\nPour in 100 g of white wine and let it evaporate. Add 180 g of water, the vegetable broth cube, a pinch of salt, and a pinch of pepper. Cook over low heat for 15 minutes, stirring regularly.<\/p>\n
\nOff the heat, add the remaining 20 g of butter and the grated Parmesan. Gently stir and keep warm after letting it rest for 1 minute.<\/p>\n
\nHeat 40 g of olive oil in a hot pan. Sear the scallops for 2 minutes on each side until golden. Sprinkle with fleur de sel and keep warm.<\/p>\n
\nReheat the mandarin caramel over high heat for 3 minutes until it is nicely coating.<\/p>\n
\nPlate the risotto, top with the scallops, and drizzle with mandarin caramel. Serve immediately.<\/p>\n\n\n