Zesty Scallops with Pea Risotto
A different take on scallops and peas, this recipe sits the pan fried scallops on top of a bed of refreshing pea risotto.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at colchesteroysterfishery.com.
Cooking tools:
- Kitchen scale
- Chef's knife
- Cutting board
- Stove
- Saucepan
- Pot
- Skillet
- Ladle
- Wooden spoon
- Grater
- Microplane
- Citrus press
- Measuring cup
- Plate
Ingredients
- 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
- pepper
- olive oil
- 1 tbsp butter
- fresh mint leaves and pea shoots to serve
More Like This
Pea Risotto with Scallops
cookinghub.com
Lemon Risotto With Pan Seared Scallops | Wild Fork
wildforkfoods.com
Lemon Risotto With Pan Seared Scallops | Wild Fork
wildforkfoods.com
Scallop Risotto | cooking | dinner | how to make
tastelife.tv
Scallop Risotto | cooking | dinner | how to make
m.tastelife.tv
Scallop Risotto Recipe
olivemagazine.com
Seared Scallops with Pea Purée, Crisp Pancetta & Gremolata - The Gruene Olive Tasting Room
grueneolive.com
Seared Scallops over Cauliflower Rice Risotto - by Budget101
budget101.com