A different take on scallops and peas, this recipe sits the pan fried scallops on top of a bed of refreshing pea risotto. The lemon zest and juice really lifts the dish and a scattering of fresh mint and pea shoots to finish the dish really elevates the taste and presentation.
- 350g risotto rice
- 16 fresh scallops (3 per person)
- 750ml low sodium vegetable stock
- 125g frozen peas
- 100g parmesan, grated and a little extra to garnish
- 100ml dry white wine
- 2 shallots, finely chopped
- 1 lemon, zested
- 1/2 lemon, juiced
- salt and pepper
- olive oil
- 1 tbsp butter
- fresh mint leaves and pea shoots to serve
For the risotto, heat 1 tbsp olive oil in a pan on a medium heat. Add the chopped shallots and cook for a few minutes until translucent.
Add the risotto rice and toast for a minute or two, continuously moving around the pan, before adding the white wine.
Stir well and the add the stock, one ladleful at a time, stirring until the risotto is a nice creamy consistency and the rice still has a good bite.
Mix in the frozen peas and parmesan and gently heat until the peas are cooked through and the cheese has melted. Season to taste with salt and pepper and keep covered in a low heat until ready to serve.
Just before serving, stir the lemon zest through the risotto (you can add a splash of stock to loosen the rice off if needed).
To cook the scallops, heat the butter and 1 tbsp olive oil in a large pan on a high heat. Add the scallops to the pan, season with salt and pepper and cook for 2-3 minutes (depending on size) on each side, or until golden brown.
Serve seared scallops on a bed of the risotto, top with the fresh mint and pea shoots and dress with a squeeze of lemon juice.