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Seared scallop Champagne risotto

Seared scallop Champagne risotto

26 Nov 2024 by Wright Brothers Team

  • Time 35minutes
  • Serves 4

Ingredients

1 Leek

1 Large onion

2 Celery stalks

2 Cloves garlic

2 Bay leaves

300g Arborio risotto rice

1 ltr fish stock

2 Glasses champagne

Parmesan

4 Hand dived scallops

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Instructions

  1. Finely dice the leek, celery, onion, and garlic and add to a pan with a little olive oil and the bay leaves.
  2. Sweat the veg until soft, but not caramelised.
  3. Add the rice and cook gently for 3-4 minutes.
  4. Add the champagne and cook until the champagne has evaporated
  5. Gradually add the fish stock and cook for approximately 15 minutes, or until the rice is al dente.
  6. Leave the rice to one side and bring a pan up to a high heat. Cook the scallops for 2 minutes on each side, until golden and firm to the touch.
  7. Put the rice back on the heat, add a little more stock if necessary and season with the parmesan.
  8. Plate the scallops on top of the risotto.

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