Salmon and Scallops with Ginger and Lemongrass Risotto - James Martin Chef

Ingredients

• 50g butter
• 1x 5 cm ginger, peeled and diced
• 2lemon grass thinly chopped
• 2 kaffir lime leaves, remove stalk and thinly slice
• 1 garlic clove, peeled and chopped
• 1 /2 a shallot, peeled and diced
• 400ml chicken stock
• 100g Arborio rice
• 75ml white wine
• 25g grated parmesan
• 25g mascarpone
• 1 lime, juice only
• 4 scallop roes
• 50ml white wine
• 100ml double cream
• 25g butter
• ½ shallot peeled and diced
• 5 cm ginger, sliced
• 1 lemongrass, sliced
• 4 large scallops
• 4 x 150g salmon fillets
• 25ml veg oil
• 2 red chillies, sliced
• Micro coriander