for 4 person

Risotto

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

Scallops

1 tbsp	clarified butter
8	scallops
½ tsp	salt
a little	pepper
2 tbsp	butter, soft
2 tbsp	marjoram, finely chopped

How it's done

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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