This recipe is delicious and full of flavors. If you don't have yellow wine or don't like it, you can easily replace it with another white wine.
Peel your onion and slice it finely.
Bring your fish stock (or vegetable broth) to a boil.
Obtain 2 scallops with their roe and cut them finely.
Heat the olive oil in a saucepan and sauté the onion with the scallops. Add the rice on top and stir it with a wooden spoon until it becomes translucent. Deglaze with the white wine.
Reduce the heat and add a ladle of fish stock. Once the first ladle has been absorbed, add another ladle until there is no more fish stock.
Once the smoking is complete, add the sour cream and Parmesan cheese and mix.
In a pan, heat a tablespoon of olive oil and sauté your remaining scallops. Be careful, they should not be overcooked, otherwise they will become rubbery and will not be as tasty.
To finish, at the end of cooking, add a little dill and pepper to your rice according to your taste. Serve the rice and place your scallops on top.
0 servings
2
TH 
EN