Hot and Hot Fish Club Scallop Risotto
- 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
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 Source:
Submitted by: Recipe Group Member
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