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Follow the recipe from the chef Ed Brown

Nantucket bay scallops with sweet potato risotto


- 1 sweet potato
- 1 lb of Nantucket bay scallop
- 3 oz of peppered lard
- 4 leaves of fresh sage
- 2 oz of parmesan cheese
- 2 cup of chicken stock
- Olive oil
- 1 garlic clove
- 3 oz of kale
- Alfalfa sprouts

Peal and cut the potato in small dices. Put the peppered lard, the sage, the parmesan and the stock in a pan. Add the potato. Cook it like a risotto , adding time after time a little bit of stock and mixing to avoid sticking. Remove the aromatic elements from the risotto .

Put the garlic clove on a fork and use to cook the kale in a pan with olive oil. Season.

Cook the scallops with a little bit of olive oil in very hot pan during 40 sec.

Dress first the risotto , then the kale and finish with the shallots. Terminate with the alfalfa sprouts. Season with a line of olive oil.

Main dish for 4 persons
Preparation time : 30 min
Difficulty : Beginner
Required Material :
Recette Nantucket bay scallops with sweet potato risotto