Eat Fish asked us to check out their scallops and help get out their new business. As an extra challenge, the group of bloggers who are helping have been given a letter – ours was the letter A.
With the letter A we decided to cook Asparagus and Scallop Risotto.
Recipe – Asparagus Risotto with Scallops
- 1 tbsp butter
- 1 tsp olive oil
- 350g risotto rice, unwashed
- 1 onion, halved and finely sliced
- 1.2L chicken or vegetable stock
- 150mL white wine
- 500g asparagus
- Ground nutmeg
- Sea salt and pepper
- 1 tbsp butter
- 2 tbsp grated parmesan
- 1 extra tbsp olive oil
- 8 scallops, trimmed
- 1 tbsp grated
- lemon rind
- Heat the oil and butter in a heavy saucepan and cook the onion for 10 minutes until soft.
- Add the rice and stir to coat the rice in the butter.
- Add the wine and stir well cooking until the volume reduces by half.
- Start adding the stock a ladleful at a time, stirring, over medium heat.
- Add more stock to keep the rice wet and allow it to slowly absorb the liquid. Cut off the woody ends of the asparagus and finely chop all of them.
- Cook the chopped asparagus in simmering water until tender.
- Drain and cool under cold running water.
- When the rice is just cooked, add the drained chopped asparagus, nutmeg, salt and pepper and fold through.
- Beat in the butter and cheese, cover and rest off the heat.
- Heat the remaining olive oil and sear the scallops for 3 minutes on one side and briefly on the other.
- Divide the risotto between four warm dinner plates and arrange the scallops, scatter with sea salt, pepper and grated lemon rind.
More about Eat Fish can be found here.
