Scallop Risotto

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. 

INGREDIENTS:

  • 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

METHOD:

  • 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.