Pan-Fried Scallops from Great British Chefs 2 by Stephen Markwick

Ingredients

• 50 g/2 oz Parmesan
• 2 garlic cloves
• 50 g/2 oz pine nuts, roasted
• 50 g/2 oz butter
• 900 ml/¼ pints water
• 150 ml/¼ pint white wine
• 8 large or 12 small scallops
• 75 g/3 oz Arborio rice
• about25 g/1 oz grated Parmesan cheese, plus extra, shaved, to serve
• about25 g/1 oz butter
• 6 tomatoes (preferably tinned whole Italian plum tomatoes)
• 1 stick celery
• 1 leek
• ½ head of fennel
• 125 g/4 oz sun-dried tomatoes
• ½ onion, finely chopped
• 3 sun-dried tomatoes, finely diced
• 1 onion
• 2 tablespoons olive oil
• olive oil (see method)
• 2 carrots
• shavings of Parmesan, to garnish
• tomato stock (see above)