Prosecco risotto with scallops

Prosecco risotto with scallops

Total: 45 Min. | Active: 45 Min.
Nutritional value / people: 495 kcal
, Fat: 14 g
, Carbohydrate: 70 g
, Protein: 16 g


4 people


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

Betty Bossi Koch-Center


1tbsp butter
1 shallot, finely chopped
300g risotto rice
2dl sparkling wine (e.g. prosecco)
6dl fish bouillon, hot
2dl sparkling wine (e.g. prosecco)
50g clotted cream
salt to taste


1tbsp clarified butter
8 scallops
½tsp salt
a little pepper
2tbsp butter, soft
2tbsp marjoram, finely chopped
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How it's done


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.


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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