White Tomato Risotto with Fried Scallops in Pancetta Shell and Pesto

For the white tomato stock, blend the ripe tomatoes with the coarsely chopped garlic and basil in a hand blender and season with pepper, salt and sugar.

The puree in a straining cloth form and drain.

Peel and chop the shallots and sauté in a saucepan with 1 tbsp olive oil until soft, add the long-grain rice and sauté while stirring. Then pour half of the strained tomato fund until the long-grain rice is covered, season and lightly toss. Once the liquid is absorbed by the rice, add the rest of the tomato stock. Stir the risotto at regular intervals. After about 15 to 20 minutes the risotto is ready and still has a slight bite.

For the pesto, mix the basil, pine nuts, coarsely diced garlic and parmesan in a hand mixer and blend with olive oil until it has a creamy consistency. Season with pepper & salt and set aside to cool.

Season the scallop with pepper & salt, wrap in the pancetta and sauté in a frying pan with 2 tbsp olive oil and a tiny bit of rosemary and thyme Before serving, stir the cold butter and parmesan into the risotto.

Arrange the risotto on a heated plate and place the scallop on top. Form the pesto over it and garnish with a basil leaf.

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