Blueberry Risotto Base, Sirloin steak Grilled, Topped with Lemon Garlic Scallop. Served with Plum Compote “Ron’s Surf and turf”

On By Ronald Regamey

A wonderful compliment to Sirloin Steak, is a Blueberry Risotto Base and topped with Tangy Lemon Garlic Scallop. Each layer seasoned with simple herbs from my garden. Blueberries from the local farm. To this meal we served a Red Wine, Rioja, from Spain. And some Plum Compote I made this summer.

Surf and Turf, Ron’s way
Scallops in lemon Juice and garlic
Blueberries and Risotto cooking
Blueberry Risotto
Plum Compote

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