Approx. 20 fresh cocktail tomatoes mixed colors (per person)
1 bottle of white wine
¼ cup per personParmesan
Rice (eg Arborio rice) about 1/2 cup of rice grains per person,
1 white onion
Vegetable or chicken broth
20g seagrapes per serving
Fried scallops or crabs:
scallops and/or even crabs
Heat butter and olive oil in a medium saucepan over low heat, add onion and sauté.
Add rice, simmer over low heat. Add rosemary and the dry tomatoes until the rice is roasted. Add 2 tablespoons tomato paste and white wine (about 1/4 cup per person). Simmer until the alcohol is boiled down. Then stir in half of the quartered cherry tomatoes in the risotto. Now add the broth and stir. Cook the risotto until the typical risotto texture (al dente), then add the remaining tomato quarters, the parmesan (about ¼ cup per person) and portion), buttered strips and about 20 grams of seagrapes.
once the risotto is done, dry the scallops with kitchen paper and season with salt and pepper. In a large pan of vegetable oil (the mussels should swim in it) heat the pan very carefully and separate the scallops separated from each other carefully in the pan. The scallops should be well fried on each side. Now remove the oil and add some butter and lemon juice over the mussels.
Put the tomato risotto on a deep plate, add the fried scallops and decorate the prepared seagrapes.