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Hot and Hot Fish Club Scallop Risotto

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Ingredients:

  • 24 large scallops
  • 2 cups cooked risotto
  • 1/2 cup morels
  • 1/2 cup fresh corn
  • 1/2 cup sweet peas
  • 1/2 cup fennel, chopped finely
  • 1 tsp fresh thyme
  • 2 Tbsp chopped shallots
  • 4 Tbsp butter
  • 1 cup fish or chicken stock
  • 1/2 cup white wine
  • 1 Tbsp chives, chopped
  • 1 Tbsp parsley, chopped
  • 2 cups sweet pea puree

Preparation:

In a large heavy saucepan, heat 2 tablespoons butter. Add shallots, thyme, morels, fennel and corn. Cook for 5 minutes over medium low heat.

Add peas, stock and wine and cook for 3 to 4 minutes over medium heat.

Add butter and herbs. Season with salt and pepper.

Sear scallops in olive oil until just done.

Place scallops on top of risotto. Pour 1/4 cup of sweet pea Purée around risotto and serve immediately.

Makes 4

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