Lemon & Basil Risotto, Queen Scallops & Brown Chilli Butter

 

Ingredients: (Serves 2)

200grams Arborio Rice

2 Shallots, Diced

2 Cloves Garlic, Crushed & Chopped Finely

1 Stick Celery, Diced Finely

1 Glass Dry White Wine

500mls Fish Stock

200grams Queen Scallops, Roe Removed

2 Tb Sp Freshly Squeezed Lemon Juice

2 Tb Sp Torn Basil

50grams Unsalted Butter

1 Tea Sp Diced Red Chilli, De-Seeded

2 Tb Sp Olive Oil

Sea Salt & Grd White Pepper to Season

Method:

  1.  Heat a wide based pot over a medium heat with the olive oil, once warm add the chopped shallot, garlic & celery & cook for 8-10mins until softened.
  2. Add arborio rice & cook for a further 2-3 mins until the rice begins to become white, add white wine & cook until fully absorbed.
  3. Continue to cook the rice adding the fish stock a cup at a time until absorbed, the rice should take around 15-20 mins until cooked, you may need a little more/less fish stock to finish.
  4. Once rice is cooked season generously with salt & grd white pepper, hold the risotto while cooking the scallops.
  5. Heat a non stick frying pan over a high heat with a little olive oil, once hot add the scallops & cook until beginning to colour, at this stage remove pan from the heat, add the chilli then butter & allow the butter to foam and turn a golden brown, at this stage add the lemon juice & basil leaves to the risotto, cook it a further 30 seconds and finish with a knob of butter to cream the rice.
  6. Plate up the rice & spoon over the scallops & butter, garnish with a few fresh rocket leaves & enjoy!

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