Recette
introduction
Preparation: 30 minutes
Cooking time: 30 minutes
For 4 people
Ingredients :
• 12 Scottish scallops
• 1 medium parsnip
• 15 g of truffle
• 1/2 glass of dry white wine
• 1/2 white onion
• Butter
• Poultry broth
• Olive oil
Juice
• 300 g of smoked pork belly
• 1 shallot
• Garlic
• Fresh thyme
• 30 g of butter
• Poultry broth or veal stock
Preparation :
Peel and dice the parsnips, then chop the white onion. In a saucepan, sweat them with butter, without coloring. Add the white wine and allow three quarters to evaporate. Moisten again with the chicken stock. Cook until the parsnips have a firm texture.
Cut the breast into large pieces and brown it in a pan. Drain it, then put it back in the pan with the chopped shallots, crushed garlic, thyme and butter. Leave to sweat then moisten with the broth or veal stock. Let reduce then strain the Chinese sauce. Return to reduce until you obtain a syrupy consistency. Incorporate half of the truffle cut into small pieces. Cover and set aside.
Fry the scallops in olive oil. Turn them over and add a knob of butter.
Reheat the risotto with butter and a little broth if necessary. Arrange the risotto on plates. Place three scallops per person. Top with the smoked brisket juice and sprinkle with truffle shavings.