smoked salmon, dijon mustard sauce, crispy herb risotto cake, green beans

In a saucepan, heat 2 tablespoons of olive oil over medium heat. Add the risotto rice and toast for 2 minutes. Gradually add vegetable broth one cup at a time, stirring continuously until absorbed. After about 20 minutes, when the rice is al dente, stir in parmesan cheese and herbs. Allow to cool, then form into cakes and refrigerate.

Prepare the Risotto Cakes

Blanch the green beans in boiling salted water for 3-4 minutes until vibrant green. Drain and set aside.

Cook Green Beans

In a small saucepan, combine Dijon mustard and heavy cream over low heat. Stir until well combined and heated through. Set aside.

Prepare the Mustard Sauce

Preheat the grill or a grill pan on high heat. Season the scallops with salt and black pepper. Add a tablespoon of olive oil to the grill and place the scallops on it. Cook for 2-3 minutes on each side until they are golden brown and opaque.

Chargrill Scallops

In a separate pan, heat the remaining olive oil over medium heat. Fry the chilled risotto cakes for about 4-5 minutes on each side until crispy and golden.

Fry Risotto Cakes

On a plate, place the crispy risotto cake, top with chargrilled scallops, drizzle with Dijon mustard sauce, and serve with blanched green beans and smoked salmon on the side.

Assemble the Dish

Sea scallops

Smoked salmon

Dijon mustard

Heavy cream

Risotto rice

Vegetable broth

Parmesan cheese, grated

Fresh herbs (parsley, thyme, etc.)

Green beans

Olive oil

Salt

Black pepper

CHARGRILLED SEA SCALLOPS

Make CHARGRILLED SEA SCALLOPS Recipe in just 1h . smoked salmon, dijon mustard sauce, crispy herb risotto cake, green beans

Chargrilled Sea Scallops Recipe

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