What if there was a dish that looked like a hundred bucks but was also easy to make? Well, these scallops on a fennel risotto with homemade orange mayo are that dish. The question remains: What to drink with scallops prepared this way? We will give our recommendation at the end but first, let’s dive into the recipe!
Ingredients for 2 people:
Scallops and fennel risotto:
- 4 frozen/fresh scallops
- a tablespoon of olive oil
- 1/2 fennel (preferably with lots of green fennel fronds)
- 1/2 of a medium-sized onion
- 2 cloves of garlic
- A cup of risotto rice
- Two cups of vegetable broth (check the liquid recommendations on your rise cooking instructions for the exact amount)
- 50g of butter
- 2 pieces of dried laurel, salt, pepper
- 4cl of a semi-sweet white wine/mead.
Homemade Orange Mayonnaise
- 2 fresh eggs
- The zest from one orange
- a teaspoon of mustard
- 150 ml of vegetable oil
- 2 cl of white balsamic vinegar
- salt and pepper
We recommend serving it with a glass of semi-sweet sparkling mead Meadery Jere.
How to make it?
Step One: The Mayo
It’s best to start with the mayo, so it can chill in the fridge while you tackle the risotto and scallops. First, separate the egg whites from the egg yolks. As you will only be using the egg yolks, place them into a bowl with a sprinkle of salt and whisk them for 2 minutes so they gain volume. Add the mustard, vinegar, and orange zest at this point and combine it well. You can now start adding the vegetable oil which will thicken due to constant whisking and will give the mixture a mayo-like consistency.
It is very important to add the oil slowly, preferably dropwise while whisking the mixture constantly. After approximately 10 minutes, all 150 ml of the oil should be added in and the mixture should have the consistency of mayonnaise. It is best to store it cold, in a plastic squeeze bottle.
Step Two: The fennel risotto and scallops
Firstly, make sure that the scallops are unfrozen and cleaned under running water. Gently remove the white flesh from the shell and put it in the fridge for later.
Cook the risotto rice in veggie broth, following the package instructions. You can also add some dried laurel and salt to it. Chop the fennel but save all green fennel fronds for later on. Roast the fennel for 5 minutes in a pan with some butter, salt, and pepper. Add a splash of semi-sweet mead/wine and cook for 10 minutes. You can always add a bit of water if you think that there is not enough liquid. When both the risotto and the fennel are finished, add the fennel into the risotto, with all the juice of course. Add butter, let it melt, and stir gently.
Add olive oil to a pan and turn the heat to high. Once the pan is hot, add the scallop flesh and roast it a minute on each side so the sides turn golden brown.
How to serve?
Add the green fennel fronds into the risotto for some lovely green color right before serving. The risotto needs to be runny, so if you think it may be too dry at this point, don’t be afraid to add a bit more veggie broth or butter. Place the risotto in the center and add two golden brown scallops on top. Using a squeeze bottle, you can distribute the mayo around the risotto in optional patterns. Pop a bottle of Sparkling Mead and enjoy!
The creaminess of the fennel risotto and the sweet and buttery flavor of scallops can be best accompanied by semi-sweet sparkling mead. This bubbly is light and it pairs well with the sweetness coming from the orange mayo and the scallops. The meal is perfect for festive occasions or dinner parties.
Want a creamy dessert that also pairs well with this sparkling mead? This Marzipan Mille-Feuille is THE new Sparkling Mead Dessert!
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