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Risotto with Saint Jacques and Floc de Gascogne

The recipe for scallop risotto is the promise of a successful holiday meal in the colors of Gascony, a land-sea alliance, for 4 people.

Recipe for risotto with scallops and Floc de Gascogne

Ingredients for 4 persons:

For the pancakes

  • 16 Scallops or 4 per guest
  • 300 g of round rice for risotto (arborio type) Arborio rice (round risotto rice)
  • 1 clove of garlic (optional)
  • 1 white onion or shallot
  • 15 cl of white Floc de Gascogne AOP
  • 60 cl of vegetable or chicken broth
  • 40g butter
  • 2 tbsp olive oil
  • 50 g of parmesan
  • Salt pepper

Preparation of the risotto:

  • Step 1: Peel and chop the onion then do the same with the garlic
  • Step 2: In a casserole dish or wok, sweat the peeled and chopped onion and garlic with the butter.
    Pour in all of the Floc de Gascogne and bring to the boil.
    Add the rice, let it brown and absorb all the Floc.
    Add 20 cl of broth, simmer for around 15 minutes while pouring in the rest of the broth.
    When the risotto is cooked, add the parmesan and mix then keep warm.
  • Step 3: In a hot pan with two spoons of olive oil, sear the scallops for 2 minutes over high heat (just long enough to brown them on both sides). Salt and pepper then keep warm.
  • Step 4: In a nice deep plate, serve the risotto accompanied by the scallops.
    Don’t forget to put parmesan on the table according to your guests’ wishes!

Chef’s tips:

  • You can also make a white butter with Floc de Gascogne instead of searing your scallops in olive oil.
  • Before serving, you can add a pinch of Espelette pepper to your plates.
  • This recipe can be made with shrimp, prawns, mussels, etc.