Sea scallops with peas and risotto

Ingredients

• 350 g peas
• Salt
• 2 tbsp vegetable broth
• 1 splash Lemon juice
• 1 tbsp Crème fraîche
• 12 sea scallops (pre‑cooked)
• Salt
• pepper (from grinder)
• flour (for dusting)
• 1 Garlic clove
• 4 tbsp olive oil
• 50 g lamb's lettuce
• balsamic cream
• 2 shallots
• 1 Garlic clove
• 200 g mixed mushrooms (chanterelles, porcini, chestnut mushrooms)
• 1 tbsp Olive Oil
• 1 bay leaf
• 1 tsp porcini powder
• 300 g risotto rice (e.g., Vialone, Arborio)
• 125 ml dry white wine
• 700 ml hot vegetable stock
• 3 tbsp butter
• Salt
• Pepper (freshly ground)
• 60 g parmesan (fresh grated)

Instructions

1. 1.

   Peel and finely chop the shallots and garlic clove.

2. 2.

   Clean the mushrooms and cut them in half or quarters depending on size.

3. 3.

   Sauté onions and shallots in oil, add bay leaf and porcini powder. Sprinkle in rice and let it become translucent, then pour in wine and reduce briefly.

4. 4.

   Add 1/4 of the hot stock. Let the rice simmer gently for about 20 minutes while gradually adding the remaining hot stock with occasional stirring.

5. 5.

   Sauté mushrooms in 2 tbsp hot butter until browned, season with salt and pepper, and fold into the creamy risotto.

6. 6.

   For the pea purée blanch peas in plenty of salted water for 6‑8 minutes. Drain, shock in cold water. Reserve a few peas for garnish, puree the rest with an immersion blender, strain through a fine sieve into a small pot. Add vegetable broth, warm slightly, season with salt and lemon juice, then stir in crème fraîche.

7. 7.

   Wash scallop meat, pat dry, lightly salt and pepper, dust underside with flour. Peel and halve garlic clove. Heat olive oil in a pan, add garlic, and brown scallops on the floured side for 3‑4 minutes. Flip, remove from heat, cover, and let rest in residual heat for 2‑4 minutes.

8. 8.

   Fold parmesan and remaining butter into risotto, season with salt and pepper.

9. 9.

   Plate risotto with scallops and pea purée on hot plates, garnish with lamb's lettuce, peas, and balsamic cream. Serve immediately.