Ingredients

For the scallops
  • 6 Hand dived scallops
  • 50g unsalted butter
  • Squeeze of lemon
For the saffron risotto
  • Olive oil
  • ½ fennel
  • 2 shallots
  • 2 sticks of celery
  • 500g risotto rice
  • A pinch saffron
  • Table salt
  • Smoked sea salt
  • Chilli oil
  • Zest of 1 lemon
  • 2L fish stock – mild in flavour
  • 1 box pea shoots
  • White wine, as needed
  • 2 knobs of unsalted butter
  • Tagets, or orange marigold flowers

Method

Print Recipe

Prep:

  1. Scallops out the shell and roe off – another 2 to show ‘in the shell’ and how to get them out on camera. Keep the roe of those so can explain that that could go in as the stock.
  2. V small dice of fennel, shallot and celery. Little brunoises.

Method:

  1. Sweat down shallot, fennel and celery in olive oil. Season.
  2. Add wine and saffron and reduce down.
  3. Add rice and stir for a minute.
  4. Start adding stock, bit by bit.
  5. Whilst risotto is cooking; scallops in hot pan and finish with butter. Leave on tray with j-cloth and squeeze of lemon.
  6. When the risotto is near there, season with lemon zest and a couple of knobs of butter.
  7. Scallops on top of risotto, chilli oil all over, pea shoots sticking up to give height, flowers finished to garnish.

Ingredients

For the scallops
  • 6 Hand dived scallops
  • 50g unsalted butter
  • Squeeze of lemon
For the saffron risotto
  • Olive oil
  • ½ fennel
  • 2 shallots
  • 2 sticks of celery
  • 500g risotto rice
  • A pinch saffron
  • Table salt
  • Smoked sea salt
  • Chilli oil
  • Zest of 1 lemon
  • 2L fish stock – mild in flavour
  • 1 box pea shoots
  • White wine, as needed
  • 2 knobs of unsalted butter
  • Tagets, or orange marigold flowers

Method

Prep:

  1. Scallops out the shell and roe off – another 2 to show ‘in the shell’ and how to get them out on camera. Keep the roe of those so can explain that that could go in as the stock.
  2. V small dice of fennel, shallot and celery. Little brunoises.

Method:

  1. Sweat down shallot, fennel and celery in olive oil. Season.
  2. Add wine and saffron and reduce down.
  3. Add rice and stir for a minute.
  4. Start adding stock, bit by bit.
  5. Whilst risotto is cooking; scallops in hot pan and finish with butter. Leave on tray with j-cloth and squeeze of lemon.
  6. When the risotto is near there, season with lemon zest and a couple of knobs of butter.
  7. Scallops on top of risotto, chilli oil all over, pea shoots sticking up to give height, flowers finished to garnish.

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