Dish

Scallop Risotto with Kari-Gosse

Par Chef du Restaurant L’Avenue à Lorient

Did you know? Kari-Gosse is a blend of spices from the “Orient” that arrived during the era of the French East India Company, consisting of chili peppers, ginger, cinnamon, cloves, turmeric, and more. It takes its name from Monsieur Gosse, a pharmacist in Auray, who patented this blend in the 19th century. To this day, the formula remains a secret. In keeping with its creator’s legacy, this spice blend can be purchased at pharmacies in the Lorient area.

Scallop Risotto with Kari-Gosse
30 min
Préparation
60 min
Cuisson
90 min
Total
Average
Niveau
4
Personnes

Ingredients

  • For the risotto:
  • 100 g of risotto rice
  • 2 shallots
  • 1 bouillon cube
  • 1 teaspoon of curry powder
  • 1 clove of garlic, minced
  • 1 tablespoon of grated Parmesan cheese
  • 5 cl of heavy cream
  • 10 scallops (5 per person)
  • For the chorizo soup
  • 1/2 hot chorizo
  • 50 g butter
  • 1 pinch of thyme
  • 2 cloves of garlic

Preparation

1
For the risotto rice: Bring 1/2 liter of water to a simmer with the bouillon cube. In a saucepan, sweat the shallots, then add the rice while stirring. Season with salt and pepper, then stir in the garlic and Kari-Gosse. Stir again. Add enough broth to cover the rice and cook over low heat until all the liquid is absorbed, stirring occasionally. Add the heavy cream and Parmesan cheese.
2
For the chorizo soup: Cut the chorizo into pieces and place it in a saucepan with the garlic, thyme, and enough water to cover. Cook for about 20–25 minutes over medium heat. Add the butter and let it melt. Once the butter has melted, remove the saucepan from the heat. Blend the mixture and strain the soup through a fine-mesh sieve.
3
For the scallops: Sauté the scallops in olive oil in a small skillet for 5 minutes over medium heat, turning them occasionally.
4
Arrange the risotto on a plate, place the scallops on top, and surround with the chorizo velouté.