Français
| Register    
Search

Advanced research

Scallops and Wild Rice Risotto with Wild MushroomsTheWorldWideGourmet.com

Flavors of Belgium

Total time: 30 to 60 min

Preparation time: 15 minutes
Cooking time: Under an hour

Difficulty: Average

Add to favorites Print
Nutritional values

per 100 g

per portion

Energy:172.9 kcal

Proteins:8.9 g

Fats:10.6 g

Carbohydrate:10.9 g

Fibers:1.2 g

Sugar:0.5 g

Cholesterol:38.2 mg

Sodium:180.2 mg

Calcium:20 mg

Energy:800 kcal

Proteins:41.3 g

Fats:48.9 g

Carbohydrate:50.5 g

Fibers:5.6 g

Sugar:2.3 g

Cholesterol:176.5 mg

Sodium:833.6 mg

Calcium:92.7 mg

SIMILAR RECIPES

  • Scallop and Caviar Salad with Seaweed and Tart Mango Marinade

  • Roasted Scallops, Parsnip Galettes and Mousseline, Christmas Beer Reduction and Arugula Salad

  • Scallops from A to Z with Jacques LeDivellec

  • Scallop Carpaccio with Caviar and Spring Onions

  • Scallops with Cider

VIDEOS OF RECIPES

  • scrambled eggs

  • egg omelet asparagus

  • egg sunny side up

  • Avocat - salade

  • mussels mariniere

  • mashed potato

  • salmon cooked on one side

  • Biscottis 1

  • Biscottis 2

  • chocolate chip cookies

  • Crème anglaise

  • coconut tempura shrimp

  • fig butter

  • Guacamole

  • pastry cream

  • potato and cheese pancake

  • red cabbage jam

  • chocolate sauce

  • salmon tartare with mustard

  • salmon carpaccio

  • scallop carpaccio

  • scallop ceviche

  • strawberries with butterscotch

  • french style apple pie

  • Tarte tatin

  • tempura shrimp

  • tempura vegetables sesame

  • tempura vegetables

  • beets salad

  • buttercream

  • Crepe - celestine

  • breakfast pancake

  • lemon butter

  • chocolate whipped cream mousse

  • plain meringue

  • farmer's soup

  • potato and leek soup

  • swiss meringue

  • truffles 1

  • truffles 2

  • classic dressing

  • egg yolk dressing

  • orange dressing

  • apple beggar's purse

  • bake pie shell

  • chocolate pie crust

  • banana cake

  • carrot cake

  • chocolate cake

  • chocolate genoise

  • Mayonnaise 3 variations

  • Mayonnaise

  • sponge roll

  • white sponge cake

  • duck confit leg

  • duck pan cooked breast

  • endive salad apples dressing

  • Foie gras - terrine

  • chicken stock

  • bercy sauce

  • Sauce bordelaise

  • quick spinach sauce

  • madeira shallot sauce

  • sauce port and mushroom

  • vermouth sauce

  • apple dressing

  • cheese parmesan tuiles

  • potato breakfast pancake

  • artichokes dressing

  • mussels curry

  • mussels honey lemon dressing

  • Muffin part 1

  • Muffin part 2

  • spaghetti squash

  • Wiener schnitzel

  • Strawberries with pepper

  • Duchess Potato

  • grand marnier sabayon

  • Omelet HMC

  • French Style Green Beans

  • Pilaf Rice

  • Shortbread Sugar Cookies

  • Bouquet garni

  • Chantilly cream

  • Fraises - coulis

  • Coating ganache

  • Cream cheese icing

  • Pan Pizza Dough

  • Pizza Dough Mixer

  • Pizza Dough Thin

  • Maitre Butter part 2

  • Maitre Butter part 1

  • Rack of lamb part 1

  • Rack of lamb part 2

  • Rack of lamb part 3

  • Rockefeller Oysters

  • Salmon tartare

  • Onion Soup

  • Stuffed eggs part 1

  • Stuffed eggs part 2

  • Trout amandine

  • Brushetta

  • Carrot soup 2

  • Carrot Soup 1

  • Apple pie

  • Cream of asparagus

  • Cream of mushrooms

  • Grilled steak

INGREDIENTS

For 4 serving(s)

Quantity

Weight/Volume

Unit

Ingredient

20

giant scallops, shucked and cleaned

200

g

wild rice

150

g

girolle mushrooms

100

g

chanterelle mushrooms

100

g

hedgehog mushrooms

15

ml

flour

salt and freshly ground pepper

200

g

butter

5

ml

chopped shallots

2

ml

touch of chopped garlic

chopped thyme

250

ml

chicken stock

250

ml

brown stock

METHOD

  1. Clean and brush the mushrooms, cutting off the earthy stem ends. Set 24 nice girolles aside for garnish.
  2. Cook the rice for half an hour in boiling salted water. Drain and refresh under cold water.
  3. Melt a knob of butter in a saucepan and sauté the mushrooms with the chopped shallot and garlic.
  4. Add the rice, then add 100 ml brown stock and 100 ml chicken broth. Continue cooking until all the liquid has evaporated.
  5. Off the heat, add in a big spoonful of butter to bind the rice; check the seasoning.
  6. Reduce the remainder of the two stocks with the thyme and the 24 girolles; remove the girolles after two minutes.
  7. Whisk a knob of butter into the sauce and correct the seasoning.
  8. Cut the scallops in half, dry well on paper towels; season with salt and pepper.
  9. Lightly flour the scallops and sauté them quickly in browned butter for approximately 30 seconds, on one side only.

Presentation

  1. Place the risotto in the centre of warmed plates and arrange the scallops all around it.
  2. Garnish with the girolles and nap with the sauce.

WINE SUGGESTIONS

Chardonnay

Sauvignon

Pinot Grigio



RECIPES
PRODUCTS
ENTERTAINING
CHEFS
HINTS & TIPS
GLOSSARIES

© Copyright 9213-5144 Québec 1996 – 2012

Contact Us Terms & Conditions
Tool Box