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Hot and Hot Fish Club Scallop Risotto

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  1. In a large heavy saucepan, heat 2 tablespoons butter. Add shallots, thyme, morels, fennel and corn. Cook for 5 minutes over medium low heat.
  2. Add peas, stock and wine and cook for 3 to 4 minutes over medium heat.
  3. Add butter and herbs. Season with salt and pepper.
  4. Sear scallops in olive oil until just done.
  5. Place scallops on top of risotto. Pour 1/4 cup of sweet pea Purée around risotto and serve immediately.
  6. Makes 4

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