{"id":2188,"date":"2024-10-08T09:57:10","date_gmt":"2024-10-08T07:57:10","guid":{"rendered":"https:\/\/coqmaree.fr\/scallop-skewers-with-birds-tongue-risotto\/"},"modified":"2024-10-22T10:46:30","modified_gmt":"2024-10-22T08:46:30","slug":"scallop-skewers-with-birds-tongue-risotto","status":"publish","type":"post","link":"https:\/\/coqmaree.fr\/en\/scallop-skewers-with-birds-tongue-risotto\/","title":{"rendered":"Scallop Skewers with Bird&#8217;s Tongue Risotto"},"content":{"rendered":"\n<div class=\"wp-block-columns is-layout-flex wp-container-core-columns-is-layout-28f84493 wp-block-columns-is-layout-flex\">\n<div class=\"wp-block-column is-layout-flow wp-block-column-is-layout-flow\">\n<figure class=\"wp-block-image size-full is-resized\"><img decoding=\"async\" width=\"322\" height=\"241\" src=\"https:\/\/coqmaree.fr\/wp-content\/uploads\/2024\/10\/Brochette-de-St-Jacques-accompagnee-dun-risotto-langues-doiseaux.jpg\" alt=\"\" class=\"wp-image-1732\" style=\"width:413px;height:auto\" srcset=\"https:\/\/coqmaree.fr\/wp-content\/uploads\/2024\/10\/Brochette-de-St-Jacques-accompagnee-dun-risotto-langues-doiseaux.jpg 322w, https:\/\/coqmaree.fr\/wp-content\/uploads\/2024\/10\/Brochette-de-St-Jacques-accompagnee-dun-risotto-langues-doiseaux-300x225.jpg 300w\" sizes=\"(max-width: 322px) 100vw, 322px\" \/><\/figure>\n<\/div>\n\n\n\n<div class=\"wp-block-column is-layout-flow wp-block-column-is-layout-flow\">\n<p class=\"has-color-2-color has-text-color has-link-color wp-elements-2d295770706c85b6c9df918303535cb4\"><strong>Ingredients (for 4 servings):<\/strong><\/p>\n\n\n\n<p><em>For the skewers:<\/em><br\/>\u202212 fresh or frozen scallops<br\/>\u20222 tablespoons olive oil<br\/>\u2022Salt, pepper<br\/>\u20221 lemon (for juice) <\/p>\n\n\n\n<p><em>For the Bird Tongue Risotto:<\/em><br\/>\u2022200 g of bird tongue pasta<br\/>\u20221 shallot, finely chopped<br\/>\u202250 g of grated Parmesan cheese<br\/>\u2022200 ml of dry white wine<br\/>\u2022500 ml of chicken broth<br\/>\u20221 knob of butter<br\/>\u2022Salt, pepper <\/p>\n<\/div>\n<\/div>\n\n<p class=\"has-color-2-color has-text-color has-link-color wp-elements-46f24c70ec4d22095429478ff47f0454\"><strong>Preparation:<\/strong><\/p>\n\n<p>1. <strong>Prepare the skewers:<\/strong> Thread 3 scallops onto each skewer. Brush them with olive oil, season with salt and pepper, and drizzle with lemon juice. Set aside.  <\/p>\n\n<p>2. <strong>Cook the risotto:<\/strong> In a pan, saut\u00e9 the shallot in olive oil. Add the bird&#8217;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.    <\/p>\n\n<p>3. <strong>Cook the skewers: <\/strong>Grill the scallop skewers for 2 to 3 minutes on each side until they are golden brown.<\/p>\n\n<p>4. <strong>Serve:<\/strong> Plate the risotto and place the skewers on top. Drizzle with a little lemon juice before serving. <\/p>\n","protected":false},"excerpt":{"rendered":"<p>Ingredients (for 4 servings): For the skewers:\u202212 fresh or frozen scallops\u20222 tablespoons olive oil\u2022Salt, pepper\u20221 lemon (for juice) For the Bird Tongue Risotto:\u2022200 g of bird tongue pasta\u20221 shallot, finely chopped\u202250 g of grated Parmesan cheese\u2022200 ml of dry white wine\u2022500 ml of chicken broth\u20221 knob of butter\u2022Salt, pepper Preparation: 1. Prepare the skewers: Thread [&hellip;]<\/p>\n","protected":false},"author":1,"featured_media":2135,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"footnotes":""},"categories":[12],"tags":[],"class_list":["post-2188","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-recipes"],"acf":[],"_links":{"self":[{"href":"https:\/\/coqmaree.fr\/en\/wp-json\/wp\/v2\/posts\/2188","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/coqmaree.fr\/en\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/coqmaree.fr\/en\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/coqmaree.fr\/en\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/coqmaree.fr\/en\/wp-json\/wp\/v2\/comments?post=2188"}],"version-history":[{"count":1,"href":"https:\/\/coqmaree.fr\/en\/wp-json\/wp\/v2\/posts\/2188\/revisions"}],"predecessor-version":[{"id":2189,"href":"https:\/\/coqmaree.fr\/en\/wp-json\/wp\/v2\/posts\/2188\/revisions\/2189"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/coqmaree.fr\/en\/wp-json\/wp\/v2\/media\/2135"}],"wp:attachment":[{"href":"https:\/\/coqmaree.fr\/en\/wp-json\/wp\/v2\/media?parent=2188"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/coqmaree.fr\/en\/wp-json\/wp\/v2\/categories?post=2188"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/coqmaree.fr\/en\/wp-json\/wp\/v2\/tags?post=2188"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}