Recette

Scallops and lemon risotto

Pairing : Clef de Saint Thomas blanc

 

Preparation time: 20 minutes
Cooking time: 30 minutes

 Ingredients for 4 persons

    • 1 medium shallot
      300 g arborio or carnaroli rice
      50 cl of vegetable broth
      10 cl of dry white wine
      100 g grated pecorino 
      2 tablespoons olive oil
      1 organic lemon zest
      12 scallops
    Salt pepper
  •  
  • Steps

Peel and finely chop the shallot.
Heat 1 tablespoon of olive oil in a sauté pan. Sauté the shallot over medium heat for 5 minutes.
Add the rice and mix well so that it is coated with oil.
Pour in the white wine and let evaporate for 5 minutes.
Pour a ladle of broth and cook, stirring constantly. When the broth is absorbed, pour another ladle. Continue cooking until the rice is creamy.
Meanwhile, heat the remaining tablespoon of olive oil in a skillet. Cook the scallops for 5 minutes on each side. Season.
Divide the risotto among 4 soup plates. Sprinkle with grated pecorino and lemon zest. Place the scallops on top. Serve immediately.

 

Clef de Saint Thomas blanc

If Chateauneuf-du-Pape is known for its red wines, it also produces great whites whose rarity is matched only by their delicacy. Located in the village, the Clef de Saint Thomas estate was bought in 2006 by the Kessler-Matière family, also owners of Château Calissanne in Coteaux d'Aix. The vines flourish there on a mosaic of plots and terroirs of 11ha around Châteauneuf. From these singular lands comes this eponymous cuvée whose 2019 white vintage goes wonderfully with fish, seafood and also cheese.

Eye: Gold button
Nose: Floral, almond and bourbon vanilla
Mouth: Fresh and balanced, all in delicacy
Grape variety: 50% Roussanne, 25% Clairette and 25% Grenache Blanc
Service : entre 10 et 12°

Clef de Saint Thomas blanc

Price: €34.90 including tax. Wine merchants and on the online store
www.calissanneboutique.fr