SCALLOP AND BUCKWHEAT RISOTTO

VIRGIN COCONUT OIL “L’Exotique”

Chritmas is the best time for scallops! So why not treat yourself during the last month of the year? A delicious, refined, gluten-free recipe – the perfect gourmet dish to offer your guests during the festive season. The warmth of the buckwheat and the sweetness of the scallops make a divine combination with the fruity notes of ORGANIC VIRGIN COCONUT OIL "L'Exotique" Sublim'. A recipe that will be greeted with delight and amazement! Bon appétit!

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Preparation : 10 minutes

Baking : 20 minutes

4 people

Toasted buckwheat : 250 g

ORGANIC VIRGIN COCONUT OIL "L'Exotique" Sublim' : 50 g

Scallops : 12 to 16

Shallots : 1

Parmesan : 50 g

White wine : 100 ml

Stock (vegetable or chicken) : 450 ml (approx.)

Salt, pepper

Fresh herbs (parsley, chervil, or coriander) : 2 Tbsp.

Ustensils

Casserole

Frying pan

Préparation

Chop up the shallot.
Put 3/4 of the ORGANIC VIRGIN COCONUT OIL “L’Exotique” Sublim’ in the casserole,
Add the shallots, sweat for two minutes,
Add the buckwheat and sweat for another two minutes.
Add the white wine and allow to evaporate.
Gradually add the stock.
Leave to cook.
Cook the scallops in a frying pan with the rest of the ORGANIC VIRGIN COCONUT OIL “L’Exotique” Sublim’ for one minute on each side: season to taste.
Add the grated Parmesan to the buckwheat and herbs, check seasoning.

Serve the risotto with the scallops.

Tip : make Parmesan wafers in a non-stick frying pan. Place small mounds of grated Parmesan in a frying pan over medium heat, allow to melt then cook until lightly browned: the cheese will form beautiful lace wafers!

Crunchy and moreish