An unexpected addition to risotto, seaweed adds an umami impact that creates depth and a more complex savory taste for risotto.
- Heat butter and olive oil over medium heat in a large heavy pot.
- Add garlic and leeks and saute over medium-low heat until soft and lightly browned (~ 10-13 min).
- Add asparagus, increase heat to med-high, and saute for 5’.
- Season with salt and pepper.
- Deglaze with wine and lemon juice, using a wooden spoon to scrape up any fond on bottom of pan. Reduce liquid over med-high heat by ¾ (~ 5 min).
- Add broth and simmer, partially covered, for 20 min.
- Add crème fraiche and continue to simmer until vegetables are very soft (~ 35 min).
- Transfer soup to vitamix blender and puree until very smooth.
- Add extract 1405 (if using) and continue to blend until incorporated.
- At this point before adding scallops, soup may be frozen in freezer-safe, airtight containers for up to 4 months. Thaw overnight in refrigerator before proceeding to step 11.
- Return pureed soup to pot and bring to a simmer.
- Meanwhile, bring thawed scallops to room temperature for 1 hour.
- Add room temperature scallops with juice to soup and simmer until just cooked through (~ 3 min).
- Remove from heat and serve.
The use of Nikken’s Scallop Extract Powder offers the following benefits:
- Enhances mouthfeel and flavor retention on palate.
- Brings a richer, creamier, rounder and more balanced taste.
- Boosts tang/brightness of lemon.
- Adds craveability/makes you go back for more, mouthwatering on sides of tongue.
- 31.06% Low Sodium Vegetable Broth
- 21.99% Fresh Asparagus
- 19.20% Small Wild Scallops
- 9.15% Fresh Leeks
- 5.99% Crème fraiche
- 5.65% Pinot Grigio
- 3.28% Scallop Extract Powder
- 1.58% Unsalted Butter
- 1.27% Lemon Juice
- 0.37% Garlic, Finely Chopped
- 0.34% Extra Virgin Olive Oil
- 0.11% Salt
- 0.03% Black Pepper