Scallop skewers with risotto

Scallop skewers with risotto

Total: 35 min. | Active: 30 min.
Nutritional value / person: 683 kcal
, Fat: 41 g
, Carbohydrate: 47 g
, Protein: 31 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

Sage oil

1 dl olive oil
6 sprigs sage, finely chopped
4 garlic cloves, pressed
12 scallops


200 g risotto rice
1 dl white wine
6 dl vegetable bouillon, hot
40 g grated Parmesan
salt and pepper to taste


½ tsp salt
12 slices bacon
8 wooden skewers
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How it's done

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Sage oil

Combine the oil, sage and garlic. Mix 2 tbsp of the sage oil with the scallops, cover and chill.


Heat 3 tbsp of the sage oil in a pan. Add the rice and sauté until translucent, stirring constantly. Pour in the wine 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. 20 mins. until the rice is creamy and al dente. Stir in the cheese, season the risotto.


Season the scallops with salt, wrap a slice of bacon around each scallop, thread 3 onto each skewer.

Charcoal/gas/electric grill

With the lid down, grill the skewers over/on a medium heat (approx. 200 °C for approx. 3 mins. on each side. Serve the skewers with the risotto, drizzled with the rest of the sage oil.

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