ingredients

12 scallops without coral
60 g of sweet butter

For the risotto:
280 g of spelled or not
20 g of Parmesan cheese
1 liter of chicken broth
50 cl of dry white wine
2 cloves garlic
4 tbsp. tablespoon of olive oil

For the caramel:
60 g of crystallized fructose Vivis
2 untreated yellow lemons (zest and juice)
12 fresh almonds

Steps

Step 1

Prepare the spelled risotto

Cut 40 g butter into parcels. Reserve in the refrigerator.
Crush the cloves of garlic with the flat of a knife. Pour the olive oil in a hot pan.
Fry the garlic, add the spelled and mix with a wooden spoon to coat all the grains.
Pour the white wine, stir and let reduce for 1 to 2 minutes. Then add the hot chicken broth.
Reduce heat to a little boil and cook for 10 minutes. Remove from fire.
Add the parmesan cheese and the cold butter. Stir well.

2nd step

Pour the crystallized fructose Vivis and a few drops of lemon juice into a saucepan.
Bring to a simmer, and leave until the caramel takes on a nice amber hue.

Step 3

Meanwhile, zest the yellow lemons, then coarsely chop the zests.
When the caramel has taken the desired color, discard the chopped zest and immediately remove from heat.
Let cool slightly and mix well.

Step 4

Brown the scallops on high heat for 1 to 2 minutes on each side.
Reserve off the heat.
Dip one of the sides of each scallop into the caramel, sprinkle with some caramelized zest and arrange each scallop nut harmoniously on a spoonful of risotto. Decorate with some fresh almonds.

tips

It is possible to replace spelled with wheat.

If you can not find fresh almonds, soak blanched almonds in a glass of milk for 10 minutes.