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.
Login or Signup to bookmark recipes from your favorite sites, build shopping lists, and create your own recipes. For the cooking instructions, visit the original recipe at colchesteroysterfishery.com.
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
Ready to cook this?
Turn these ingredients into a shopping list you can check off as you shop.
Free account required. Already a member? You can sign in on the next step.
More dinner inspiration, straight to your inbox
Get recipes worth saving and practical cooking tips. No account needed.
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
Seared Scallops with Crispy Pancetta and Pea Puree
ioanacooks.com
Scallop Risotto | cooking | dinner | how to make
tastelife.tv
Scallop Risotto | cooking | dinner | how to make
m.tastelife.tv
Maple Seared Scallop Risotto
maplefromcanada.co.uk
Scallop Risotto Recipe
olivemagazine.com