Food recipes

Risotto with carrot juice and pan-fried scallops with caraway

Risotto with carrot juice and pan-fried scallops with caraway

We are searching data for your request:

Forums and discussions:
Manuals and reference books:
Data from registers:
Wait the end of the search in all databases.
Upon completion, a link will appear to access the found materials.

Here is a delicious recipe for risotto with carrot juice and pan-fried scallops with caraway.

Ingredients for 4 persons :

  • 16 scallops in shell
  • 50 cl of carrot juice
  • 50 g butter
  • 1 carrot
  • 1/4 tsp. teaspoon cumin powder
  • 1/4 teaspoon. coffee of coriander
  • 1/2 lemon
  • 1 tsp. coffee of cornstarch
  • 2 tbsp. coffee of water
  • 20 g of caraway


  • 50 g arborio rice
  • 30g butter
  • 1 shallot
  • 150 g of mascarpone
  • 60 g grated Parmesan
  • 50 cl of chicken broth
  • 18 cl of white wine
  • Salt pepper

- Heat the carrot juice, add 20 g of butter, the coriander seeds and the cumin powder.

- Using your fingertips, combine the water and cornstarch.

- Cut the carrot into bevelled slices 5 mm thick. Dip them in the carrot juice and cook for 20 minutes. At the end of cooking, pour in the lemon juice.

- Filter, collect the carrot slices, rinse, pat dry and set aside.

Also collect the filtered carrot juice, heat. When it comes to the boil, add the binding to the cornstarch, let it boil for 1 minute (the liquid should be smooth) then pour over the carrot slices.

- Shell, empty, clean the scallops and prick them with the caraway seeds. Reserve.

For the risotto:

- Peel, wash and chop the shallot.

- Brown the shallot and the rice in butter for 4 to 5 minutes. Pour in the white wine.

Stir. Evaporate and pour the broth ladle after ladle, taking care to allow the liquid to evaporate between each and without stopping stirring.

The rice should have cooked for about 17 minutes. With the last ladle, remove from heat, add the mascarpone and Parmesan. Season.

- At the last moment, pan-fry the scallops in the remaining butter for 1 minute on each side and arrange them around the risotto accompanied by its sauce.

- Enjoy!

CELLAR SIDE:Condrieu white

Recipe: C. Fradin, Photo: C. Herlédan

Video: Mushroom Risotto with Pan Seared Scallops - Weber Feature Recipe (July 2022).


  1. Tannis

    Charming question

  2. Innocent

    I am ready to help you, set questions. Together we can come to a right answer.

  3. Avalloc

    the Excellent and timely answer.

  4. Badu

    Yes, completely

  5. Prince

    Before I thought otherwise, thank you very much for your help with this question.

  6. Deiphobus

    Which sentence...

  7. Apenimon

    the Definitive answer, it is worth knowing ...

Write a message