Patagonian Scallop Medallions with Saffron Risotto and Grilled Green Asparagus:

Ingredients;

• Patagonian Scallop Medallions: 350 grams (cut into medallions of approximately 2 cm thick)

• Arborio rice: 200 grams

• Onion: 1 small

• Vegetable stock: 800 ml

• Saffron threads: a tuft

• Pepper: to taste

• White wine: 100 ml

• Olive oil: 2 tbsp

• Butter: 75 grams

• Parmesan cheese, grated: 50 grams

• Green asparagus: 300 grams

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Preparation method:

Heat your stock and stir in the saffron threads (or ground saffron). Heat 2 tablespoons of oil in a pan. Cut the onion into pieces and stir it through. Fry the onion for 5 minutes at a low temperature. Mix the fried onion with rice. Add the wine and let it evaporate. Pour a quarter of the stock into the rest and let it cook slowly, stirring. When the stock has evaporated, add more stock and repeat until the risotto is al dente (25 minutes). Stir through the grano padano cheese.

Fry the medallions briefly in a pan with olive oil until just done. Grill the green asparagus to taste. Serve the medallions on top of the saffron risotto, accompanied by grilled green asparagus. When serving, add a knob of butter so that it melts wonderfully.

Enjoy your meal!