An elegant yet straightforward dinner for 2 or starter for 4 people, this exquisitely creamy scallop risotto with delicate butter and cheese flavours is topped with shaved fennel for a refreshing tangy touch.
Ingredients for 2:
- 6x hand-dived scallops
- 175g arborio rice
- 50g unsalted butter
- 1 shallot, finely chopped
- 50g frozen peas
- 500ml vegetable stock
- 50ml white wine
- 25g parmesan or grana padano, grated
- Small bunch of fresh parsley, chopped
- 1 lemon
- 1/4 funnel bulb, shaved and drizzle in olive oil and lemon juice
- Extra-virgin olive oil
- Salt & black pepper to taste
Metod:
1. Prep you fennel topping by shaving it thinly and placing in a small bowl before tossing it in extra virgin olive oil and 1/2 lemon juice.
2. For the risotto: in a large pan, melt half the butter at medium heat, then add the onion cook until soft before topping with the rice to let cook for 2 minutes. Give the rice a stir, splash the wine and let is evaporate. Add the peas and a generous ladle of stock, and let the rice cook, stirring frequently and topping with another ladle of stock until the rice is tender but but not overcooked, about 25 minutes. Switch off the heat, add the remaining butter and grated cheese. Stir and adjust seasoning before covering with a lid.
3. Pat the scallops dry with kitchen paper, season with salt and black pepper. In a small pan, heat a splash of olive oil to high heat and pan-fry the scallops until golden, about 2 minutes on each side.
4. Ladle the risotto on serving plates, then gently top with the scallops and garnish with some parsley and the shaved fennel. Drizzle with olive oil and a good squeeze of lemon.
5. Enjoy!
