Risotto with Florida Grapefruit and Grilled Scallops
Delight in creamy risotto enhanced with Florida Grapefruit and topped with perfectly grilled scallops for a gourmet meal.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.floridacitrus.org.
Cooking tools:
- Microplane
- Saucepan
- Wooden spoon
- Nonstick skillet
- Dish
- Paring knife
- Cutting board
- Peeler
- Measuring cup
- Measuring spoon
- Ladle
- Chef's knife
- Stove
- Mixing bowl
- Spoon
- Plate
Ingredients
- 1.8 ounces country-cured ham
- 2 shallots
- 1 ounce marrow of beef
- 1/2 cup white wine
- 1 cup Arborio rice (special risotto)
- 4 cups bouillon (KUB)
- 3-1/2 tablespoons butter
- 3-1/2 tablespoons of parmesan
- 1/2 cup whipped cream
- 2 Florida grapefruit
- 1 twig of tarragon
- 30 scallops (Saint-Jacques d’Erquy) without the coral
- 3-1/2 tablespoons duck fat
- Salt, pepper, Espelette pepper
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