Scallop Risotto


Serves 4
Preparation and cooking time: 45 minutes
Rest time: 2 hours


  • 16 scallops
  • 2 leek whites
  • 2 garlic cloves
  • Lemon juice
  • 10cl of pouring cream
  • 60g of grated parmesan
  • 250g of round-grain rice
  • 90cl of chicken stock
  • 10cl of dry white wine
  • 3 tablespoons of olive oil
  • Salt and pepper


Peel the garlic and crush it. Cut each scallop in half width wise.  Place them in a dish with the garlic and lemon juice.  Leave to macerate in the fridge for 2 hours.
Bring the stock with the white wine to the boil.
Clean the leek whites and finely chop them. Fry them for 5 minutes on a low heat. Then incorporate the rice then the stock little by little. The stock should be entirely absorbed by the rice. Mix the pouring cream and the parmesan into the rice. Then season. Remove the scallops from the fridge, drain them and cook them for 1 minute on either side. Place them on the rice.

To match with…

Premium Blanc would be perfect with this dish.