Scallops with Truffled Risotto

Ingredients

• 2 Garlic cloves
• 1 Shallot
• 50 g butter
• 300 g risotto rice
• 100 ml dry white wine (e.g., Riesling)
• 700 ml vegetable stock
• 100 g fresh ripe raspberries
• 12 scallops (ready to cook, shell removed)
• 200 ml whipping cream (at least 30% fat)
• Salt
• Pepper (freshly ground)
• 2 tbsp truffle butter
• 50 g freshly grated Parmesan
• 30 g mixed rocket (e.g., onion rocket, beetroot rocket)

Instructions

1. 1.

   Peel and finely chop the garlic and shallot. In a pot heat 20 g of butter, sauté the garlic with the shallot and rice, then deglaze with half the wine and let it reduce completely. Repeat with the remaining wine, add enough stock to just cover the rice, simmer while stirring until almost all liquid is absorbed, then add more stock, stir, and continue this process until the stock is exhausted and the rice is nearly cooked (it should still have a slight bite, about 20-25 minutes).

2. 2.

   Meanwhile clean the raspberries, finely puree them, and strain through a sieve. Wash the scallops, pat dry, and sear in a hot pan with 30 g melted butter until golden brown on both sides. Remove, keep warm briefly, and deglaze the pan with cream. Stir in the raspberry purée, season with salt and pepper, and simmer for 5 minutes over medium heat until thickened. Fold in truffle butter and Parmesan into the finished risotto, season again, plate onto warmed dishes, top each with three scallops, drizzle with raspberry sauce, and garnish with rocket before serving.