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Arancinis at La Meule Des Champs, shrimp cream with smoked paprika and scallops



Arancinis at La Meule Des Champs, shrimp cream with smoked paprika and scallops

  • Preparation time

    2 hours

  • Cooking time

    30 min

  • Number of servings

    4 portions






  • Ranking
    0

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  • Imperial

ingredients

  • 60 g2 ozchopped onions
  • 2cloves of garlic, chopped
  • 125 ml1/2 cupolive oil
  • 125 g4 ozof arborio rice
  • 375 ml1 1/2 cuphot chicken broth
  • 200 g7 ozof cheese La Meule des Champs
  • 250 ml1 cupall-purpose flour
  • Qs canola oil (for frying)
  • 100 g3 1/2 ozof Matane shrimps
  • 30 ml2 tbsp. soupof brandy
  • 250 ml1 cup35% cream
  • 30 ml2 tbsp. soupsmoked paprika
  • 8small scallops (about 100 g total)
  • Qs salt and pepper

  1. Blend the onions and half of the garlic in the olive oil over medium heat.
  2. Add the rice and chicken broth, one ladle at a time, stirring constantly. Salt and pepper.
  3. In a cul-de-poule, place the hot rice over the cheese and mix well.
  4. Let cool, then form twelve balls the size of a golf ball.
  5. Roll and fry. Keep warm.
  6. Over medium heat, sauté shrimp with remaining garlic.
  7. Flame with brandy. Wet with the cream.
  8. Reduce by half and add the smoked paprika.
  9. Mix, sift, salt and pepper.
  10. Season the scallops with salt and pepper.
  11. Heat a very hot skillet and color the scallops. Cut into thin slices.

  1. Blend the onions and half of the garlic in the olive oil over medium heat.
  2. Add the rice and chicken broth, one ladle at a time, stirring constantly. Salt and pepper.
  3. In a cul-de-poule, place the hot rice over the cheese and mix well.
  4. Let cool, then form twelve balls the size of a golf ball.
  5. Roll and fry. Keep warm.
  6. Over medium heat, sauté shrimp with remaining garlic.
  7. Flame with brandy. Wet with the cream.
  8. Reduce by half and add the smoked paprika.
  9. Mix, sift, salt and pepper.
  10. Season the scallops with salt and pepper.
  11. Heat a very hot skillet and color the scallops. Cut into thin slices.

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