Curried Scallops, Cauliflower and Samphire Risotto | Booths Supermarket

Ingredients

• For the Cauliflower Puree
• 1/2 small head of cauliflower, cut into small florets
• 1/2 pint of milk
• Salt & pepper
• For the Risotto
• 200g risotto rice (Arborio)
• 1 onion, finely chopped
• 1 garlic clove, crushed
• 120ml white wine
• 1ltr vegetable stock, hot
• 2tbsp olive oil
• 25g butter, chilled and cubed
• 20g parmesan cheese, grated
• 50g samphire, chopped
• 8 hand dived scallops (coral removed)
• 1tbsp medium curry powder
• 3 rashers of pancetta
• For the Curry Oil
• 3tbsp olive oil
• 1tsp curry powder