Scallop and Pea Risotto

Easy to prepare, easy to cook. Scallops are rich in protein and delicious in flavour.

Recipe by -Courtney Quinn-McCabe. 

INGREDIENTS

5 & 1 / 2 cups chicken stock

2 tablespoons extra-virgin olive oil

1 small onion, finely chopped

Sea salt

Freshly ground black pepper

1 & 1 / 2 cups Arborio rice

Pinch of saffron threads

1 / 2 cup dry white wine

1 / 2 cup freshly grated Parmesan

2 tablespoon unsalted butter

2 tablespoons chopped flat-leaf parsley

225 g freshly shelled or frozen peas

2 tablespoons chopped fresh mint

400 grams of scallop meat

RISOTTO

In a medium saucepan, bring the chicken stock to a simmer; keep warm. In a large saucepan, heat the olive oil. Add the onion, season with salt and pepper, and cook over moderate heat, stirring, until softened (about 5 minutes).  Add the rice and cook for 1 minute, stirring to thoroughly coat.

Crumble the saffron into the wine and add it to the rice. Cook, stirring, until the wine is absorbed. Add 1 cup of the warm stock and cook over moderate heat, stirring constantly, until nearly absorbed. Continue adding the stock 1 / 2 cup at a time, stirring constantly, until it is nearly absorbed between additions.

SCALLOPS AND PEAS

Cook peas in a pot of salted water for 4 minutes, drain and place in food processor with the 1 tablespoon butter and chopped mint. Blitz then set aside.

When the risotto has five minutes to go, heat a heavy based frying pan until hot. Reduce heat and add 1 tablespoon butter, olive oil and half of the scallops. Make sure not to overcrowd the pan as they will stew.

The scallops will only need one to two minutes, turning once or twice. Place the cooked scallops on a warmed plate while you cook the remining scallops.

Stir the pea purée into the risotto mix and add Parmesan, salt and pepper. Spoon the risotto into warm bowls and top with scallops. Enjoy

SERVES 4