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.
Superb.

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

Stock
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.
Delicious