Eight Bells

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Sunday, December 17, 2006

Scallop Risotto

You could probably serve 3 or 4 with this recipe but with fresh scallops at just $6 a dozen at the moment we ate it all between the two of us!

1 cup of arborio rice
2 dozen scallops
1 litre of good fish stock
1 onion, chopped
1 cup of white wine
Fresh baby spinach leaves
1 cup of freshly grated parmesan
Fresh flat leafed parsley, chopped
Salt & pepper
1 lemon
1 lime

Warm the stock and wine in a pan.
In a large pot cook the onion in a little oil until soft and then add the rice. Cook for a further 2-3 minutes and then start to slowly add the stock/wine mixture half a cup at a time so that the rice absorbs the added fluid before adding more. Cook until the rice is nearly done but not completely soft. Once you have the right consistency add your parmesan and parsley and cook a further 5 mins (if the risotto is a little too dry add a little white wine at this stage).
Sear the scallops in a little oil until coloured and then squeeze the juice of half a lime and half a lemon over them in the pan.
Serve the risotto in bowls on a bed of raw baby spinach leaves with the scallops on top. Add parmesan and enjoy.


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