INGREDIENTS (3 servings)

300 g rice  / 4 scallops / 30 g almonds / half a red apple / 2 shallots / 1 teaspoon of curry / half a glass of white wine / half a glass of Cognac / vegetable broth / flour / bay leaves / extravirgin olive oil / butter / salt

Toast the almonds in the oven for 5 minutes till slightly brown. Peel the shallot, dice it and brown it in a pan with butter an oil, add the almonds, the red apple (diced and with the skin). Once the shallot becomes translucent, add the rice, stir everything and let it toast. Simmer with wine, and once it is evaporated add the broth little by little, letting the rice cook. Season with salt. In another pan brown the second sliced shallot in butter and oil and add the scallops. Let them golden 2 minutes per side, simmer with Cognac, season with salt and curry, and add a spoonful of broth. Let them cook for 3 minutes then remove from the fire. Serve the risotto in the scallops shells and complete with the scallops and their sauce.