for 4 person

Sage oil

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

Risotto

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

Skewers

½ tsp	salt
12 slice	bacon
8	wooden skewers

How it's done

Sage oil

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

Risotto

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.

Skewers

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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