INGREDIENTS

• 3 scallops
• 100 gr of Elle&Vire cream
• 1/2 bunch of watercress
• 100 gr of risotto rice
• 120 gr of shallot
• White wine
• 25 gr of butter
• 30 dl of chicken stock
• Salt and pepper
• 30 gr of parmesan

• 10 cl of olive oil
• 10 gr of lardo di Colonnata
• 5 gr of watercress leaves
• 2 gr of fried onions
• 1 gr of grated lemon
• Lemony olive oil

NUMBER OF SERVINGS
• Recipe for one serving
• Difficulty: ♦

PREPARATION

Prepare the raw watercress purée, add the cream, reduce and reserve.

Then, prepare the classic risotto. Cook the scallops and add the watercress cream to the risotto.

Plate up the risotto,  add the scallops and the lardo di Colonnata on top.

Season the watercress salad and put it between the scallops.