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Leek & scallop risotto
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4 large scallops, with their roe
1-2 tbsp brandy (optional)
1 tbsp olive oil
1 large leek, trimmed, washed and finely sliced
175g carnaroli risotto rice
650ml (approx) Cooks’ Ingredients Fish Stock, simmering
100g frozen petits pois, thawed
1 tbsp chopped fresh mint
A squeeze of lemon juice
1. Wash the scallops and dry with kitchen paper. Remove the roe, season and cut them and the scallops in half.
2. Heat half the butter in a small frying pan and cook the scallops and roe over a high heat for 1 minute on each side until browned. Add the brandy, if using, and boil for a minute. Set aside.
3. Heat the rest of the butter and oil in a heavy-based pan and add the sliced leek. Cook for a few minutes until softened, then add the rice. Stir for a minute over a medium heat, then add the hot stock a ladleful at a time, stirring until each amount is absorbed by the rice, keeping the mixture gently simmering. Keep adding stock and stirring for about 15-20 minutes until the rice is just tender.
4. Stir the scallops, roe and any juices, the petits pois, mint and lemon juice into the rice. Cook gently together for a few more minutes until the grains are creamy and soft, and the scallops are heated through. Season to taste. Leave to stand for a couple of minutes, then serve on warm plates.
This recipe was first published in January 2019.