Cooking time: 20 min - Preparation time: 25 min - Serves: 4
Ingredients
8 scallops without coral
Hazelnut oil
6 tablespoons grated Parmesan
3 teaspoons flour
2 tablespoons sesame seeds
2 tablespoons chopped fresh rosemary
1 teaspoon Espelette pepper
For the risotto:
4 portions risotto rice
10 cl white wine
Vegetable stock
6 tbsp Parmesan cheese
1 finely chopped onion
1 small black truffle, chopped
Preparation:
1. Heat your Kokko over medium heat and place a saucepan on top. Add 1 tablespoon of olive oil to the pan and sauté the onion in it. Once the onion is translucent, add the rice and stir for 2 minutes. Add the white wine and cook until the wine has evaporated.
2. Then, little by little, add hot vegetable stock. When the rice has absorbed the stock, add more. And so on for 20 minutes, until your rice is cooked. At the end, add the Parmesan, black truffle and a little butter.
. 3. Make your own parmesan tiles. Mix together the parmesan, flour, sesame seeds, fresh rosemary and Espelette pepper. Heat your Kokko over low heat. When hot, drop a teaspoon of the mixture into the pan and shape into rounds.
4. Let the tiles melt and carefully turn them over. Allow to melt again. Once formed, remove from the plancha and cool on a rolling pin or other round object (e.g. a bottle).
5. Just before serving, light your Kokko over medium heat and lightly oil it. When hot, arrange your scallops and brown them for 30 seconds on each side. Remove immediately and arrange on plates. Finish with a drizzle of hazelnut oil.
