More food for the wet cyclists. They said they liked fish, so I made Scallop Risotto using locally sourced scallops. I served a side dish of carrots and asparagus.
- 600g prepared scallops
- 100g butter
- 4 tbsp brandy
- salt and pepper
- 1 onion, finely chopped
- 500g risotto rice
- 1.2 litres of fish stock
- 2 tbsp fresh parsley
- 1 handful of chive flowers
- 4 tbsp double cream
- Separate the scallops from the corals, and chop the scallop meat into chunks the size of the end of your thumb
- Heat half the butter, and fry the scallops for 3 minutes or so.
- Pour over the brandy, and when it is hot, light it to flambe the scallops. When the flames die down, season with salt and pepper
- Next, heat the rest of the butter in another pan, and gently fry the finely chopped onion until soft.
- Add the rice and fry until the rice is really hot.
- Pour on the stock, one ladleful at a time, waiting for each ladleful to be absorbed before adding the next.
- When the rice is mostly cooked, add the cooked scallops with all the juices, along with the corals and the parsley. Stir together, and keep adding the stock as before.
- When the risotto is creamy, and the grains still have a little bite to them, take off the heat and stir in the cream.
- After a couple of minutes, transfer to a warmed platter and garnish with chive flowers before serving.