Prosecco risotto with scallops

Total time: 45m
Preparation Time: 45m

For 4 people

Nutritional Information

Contains 495 Kcal, 16g Protein, 70g Carbohydrates, 14g Fat


  • Risotto
  • 1 tbsp butter
  • 1 shallot, finely chopped
  • 300 g risotto rice
  • 6 dl fish bouillon, hot
  • 50 g clotted cream
  • salt to taste
  • 2 dl sparkling wine (e.g. prosecco)
  • Scallops
  • 1 tbsp clarified butter
  • 8 scallops
  • 0.5 tsp salt
  • a little pepper
  • 2 tbsp butter, soft
  • 2 tbsp marjoram, finely chopped

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  • Risotto

    Heat the butter in a pan. Sauté the shallot. Add the rice and sauté until translucent, stirring constantly. Pour in the prosecco and reduce almost completely. Gradually add the bouillon to the rice, stirring frequently, so that the rice is always just covered with liquid. Simmer for approx. 15 mins., pour in the prosecco, then cook for a further 5 mins. until the rice is creamy and al dente. Stir in the clotted cream, season.
  • Scallops

    Heat the clarified butter in a non-stick frying pan. Fry the scallops for approx. 1 min. on each side, season, remove from the pan. Reduce the heat, add the butter and marjoram. Serve the scallops and marjoram butter with the prosecco risotto.

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