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    Monday, October 10, 2011

    Fresh Sweet Scallops-Risotto-Starter and Main

    Our beautiful sweet New Zealand Scallops are small and I don't think they take too kindly to high searing so I decided to roast them a la my prawn method.
    So simple. You don't need quantities for this it's really up to you.
    Pre heat the oven to 210C

    Just toss the shellfish in some good olive oil. some crushed garlic, Zest of a lemon,
    Sea salt and freshly ground black pepper.

    Pop the scallops into the hot oven for 6 minutes
    Into a bowl a little squeeze of fresh lemon juice.

    Beautiful so sweet and tender

    My plan was to serve them with risotto.
    Turns out, that would have got me a slapped wrist on Master Chef

    The risotto was too strong for the flavour of the beautiful sweet scallops.
    So we ate them separately and it was divine
    With the change of plan.
    You do need an accompaniment for these delicate little scallops
    So I quickly whipped up an Avocado and Tomato Salad.
    Once again just tossed with Olive oil, lemon juice, sea salt and freshly ground black pepper
    Now that was a pairing.
    So the Risotto became the main course
    I used the Olivado Chili Oil which had a real kick
    But you can just use your favourite olive oil

    I removed the corals and turned them into stock for the risotto

    Corals of scallop
    3 cups of water
    1 Shallot peeled and cut into chunks
    Sea salt and freshly ground black pepper
    a few sprigs of Parsley
    Good squeeze of Lemon Juice
    Bring to the boil and simmer for about 20 minutes
    Strain and keep the stock gently simmering to make the risotto

    For 2 people

    1 cup of Arborio Rice
    1 tablespoon Chili oil
    1  Red onion peeled and finely chopped
    100 mls White wine 
    Sea salt and freshly black pepper
    Approx 3 cups of the prepared stock

    To finish off
    Unsalted Butter 25g
    2 tablespoons chopped parsley

    Gently heat the oil in a pan
    Add the onions and sweat them off
    Add a little sea salt
    When they soft
    Add the rice
    Turn up the heat a bit so that the rice will toast
    Toss around for about 5-8 minutes
    Add freshly ground black pepper
    Add white wine
    It will bubble up
    Stir till the wine is absorbed

    Now start adding the hot stock, ladle by ladle
    After each addition of the hot stock
    Just keep stirring
    We want the rice to be tender ,with just a little bite to it
    This will take about 15 minutes

    Eventually you will have a nice creamy rice dish
    Taste and season if necessary

    Finish off with some lovely unsalted butter
    and the chopped parsley
    Scallops on the side.

    Sorry about the  presentation but take my word for it.

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