Roasted scallop risotto with pickled ginger

Yield: 1 servings

Measure Ingredient
\N \N Easy cook rice
\N \N Shell fish stock
\N \N Acid butter; (white wine vinegar,
\N \N ; onion, cream and
\N \N ; butter)
\N \N Parmesan
\N \N Scallops; diced
\N \N Oil
\N \N Salt and pepper
\N \N Lemon juice
\N \N Cream
\N \N Chives; freshly chopped
\N \N Pickled ginger
\N \N Fresh coriander

Boil some easy cook rice for 6 minutes.

Stir in some shell fish stock with the rice and stir constantly for 2-3 minutes.

Add a tablespoon of acid butter.

Blend together the butter, rice and parmesan and diced scallops. Return to the stove. Cover five to six scallops with oil and salt and pepper and fry until brown. Squeeze on some lemon juice to flavour.

Mix some cream into the rice and freshly chopped chives. Finally add pickled ginger and stir. Display rice in the centre of the plate surrounded with the scallops and garnish with fresh coriander.

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