Ingredients (for 4 servings):

For the skewers:
•12 fresh or frozen scallops
•2 tablespoons olive oil
•Salt, pepper
•1 lemon (for juice)

For the Bird Tongue Risotto:
•200 g of bird tongue pasta
•1 shallot, finely chopped
•50 g of grated Parmesan cheese
•200 ml of dry white wine
•500 ml of chicken broth
•1 knob of butter
•Salt, pepper

Preparation:

1. Prepare the skewers: Thread 3 scallops onto each skewer. Brush them with olive oil, season with salt and pepper, and drizzle with lemon juice. Set aside.

2. Cook the risotto: In a pan, sauté the shallot in olive oil. Add the bird’s tongue pasta and coat it in the oil. Pour in the white wine and let it reduce. Gradually add the broth while stirring, cooking until al dente. Stir in the butter and Parmesan cheese, adjusting the seasoning as needed.

3. Cook the skewers: Grill the scallop skewers for 2 to 3 minutes on each side until they are golden brown.

4. Serve: Plate the risotto and place the skewers on top. Drizzle with a little lemon juice before serving.