Smoked scallops with white beer sauce

Total time: 1hr
Preparation Time: 60m

For 4 people

Nutritional Information

Contains 656 Kcal, 25g Protein, 61g Carbohydrates, 31g Fat


  • Risotto
  • 1 tbsp butter
  • 1 shallot, finely chopped
  • 2 dl light beer
  • 8 dl vegetable bouillon, hot
  • 250 g risotto rice
  • 20 saffron threads
  • 50 g grated Parmesan
  • 60 g cream cheese
  • salt and pepper to taste
  • White beer sauce
  • 1 dl light beer
  • 1 tbsp herbal vinegar
  • 1 shallot, finely chopped
  • 70 g butter, cut into pieces, cold
  • salt and pepper to taste
  • Scallops
  • clarified butter
  • 12 scallops without roe (MSC), smoked

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  • Risotto

    Heat the butter in a pan. Sauté the shallot briefly, add the rice and sauté until translucent, stirring constantly. Pour in the beer and reduce completely. Gradually add the stock and saffron, stirring frequently, so that the rice is always just covered with liquid, simmer for approx. 20 mins. until the rice is creamy and al dente. Mix the cheese into the risotto, season.
  • White beer sauce

    Bring the beer and vinegar to the boil in a pan along with the shallot. Reduce the heat, reduce the liquid to approx. 2 tablespoons, strain, squeeze out the shallots. Return the liquid to the pan, heat. Add the butter gradually while stirring with a whisk. Return the pan to the hob a few times to barely warm the sauce; it must not boil. Stir until the sauce is creamy, season.
  • Scallops

    Heat the clarified butter in a non-stick frying pan. Fry the scallops for approx. 30 secs. on each side. Serve the risotto on plates, place the scallops on top, drizzle over the white beer sauce.

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