Ingredients
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10 Scallops from one of the Blue Island Fish Markets
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100gr. rice for risotto
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1 large onion, finely chopped
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1 clove garlic, finely chopped
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100gr. butter
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50gr. cream cheese
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100ml. white wine
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50gr. fresh basil, finely chopped
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1lt. fish stock with Kozani saffron
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20ml fresh cream
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50gr. Parmesan cheese, grated
Instructions
Melt the butter in a frying pan and then brown the scallops for 1 minute each side. Remove them from the pan to avoid overcooking.
Add the onion and garlic.
Then add the rice and wine.
Continue adding the stock slowly until the risotto is cooked.
Add the fresh cream, cream cheese, basil and Parmesan.
Finally, return the scallops to the pan to warm up and serve with Parmesan flakes and fresh basil.
Bon appétit!
