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Serves
US | Metric
Ingredients
Risotto
  • 2 Banana shallots, finely diced
  • 2 Garlic cloves, crushed
  • 140 g Risotto rice
  • 400 ml Chicken stock
  • 350 ml Dry white wine
  • 6 Asparagus, sliced into small pieces
  • 100 g Frozen peas
  • 70 g Grated parmesan
Scallops
  • 6 Scallops, with the roe removed
  • 2 tbsps Butter
Parsley oil
  • 100 g Fresh Parsely
  • 200 ml Olive oil
  • Pinch of salt
Spring Greens Risotto, Pan Roast Scallops & Parsley Oil Spring Greens Risotto, Pan Roast Scallops & Parsley Oil

Spring Greens Risotto, Pan Roast Scallops & Parsley Oil

Spring on a plate!

Prep 45 minutes
Total 1 hour

Risotto:

  • Fry the shallots and garlic and in 1 tbsp of olive oil and 1 tsp of butter. Cook for 8-10 minutes until completely soft and the shallots are golden in colour.
  • Add the risotto rice and fry for 2-3 minutes to lightly toast the rice.
  • Now add 1 ladle of chicken stock, allow to fully absorb before adding a ladle of wine and repeating. Alternate between stock and wine until all of the liquid has been absorbed. This should take about 40 minutes to cook the rice to the point where it still has a little bite to it.
  • Stir through half of the parmesan and cook for 2-3minutes. Taste and season with salt and pepper.
  • Now add the peas and asparagus and cook through for about 5 minutes.
  • Just before serving, stir through the rest of the parmesan.

Parsley Oil:

  • Blanch the parsley in saucepan of boiling water for 30 seconds.
  • Remove straight away and place into a bowl of iced water.
  • Strain, pat dry and add to a small food processor.
  • Pour in the oil with a pinch of salt and blitz.

Scallops:

  • Add 2 tbsps of butter to a frying pan on a medium heat. Melt the butter until it just starts to foam.
  • Season the scallops with a little salt and add straight into the pan with the foaming butter.
  • Cook on one side for 2 minutes until crisp and golden. Remember to continually baste in the butter. Flip and cook for a further 2 minutes.
  • Remove from the heat straight away.


To plate:

  • Just before serving, saute the asparagus heads in a little butter and use to garnish along with the parsley oil.
Spring Greens Risotto, Pan Roast Scallops & Parsley Oil Spring Greens Risotto, Pan Roast Scallops & Parsley Oil

Spring Greens Risotto, Pan Roast Scallops & Parsley Oil

Spring on a plate!

favorite
print
like
Prep 45 minutes
Total 1 hour
Serves
US | Metric
Ingredients
Risotto
  • 2 Banana shallots, finely diced
  • 2 Garlic cloves, crushed
  • 140 g Risotto rice
  • 400 ml Chicken stock
  • 350 ml Dry white wine
  • 6 Asparagus, sliced into small pieces
  • 100 g Frozen peas
  • 70 g Grated parmesan
Scallops
  • 6 Scallops, with the roe removed
  • 2 tbsps Butter
Parsley oil
  • 100 g Fresh Parsely
  • 200 ml Olive oil
  • Pinch of salt

Risotto:

  • Fry the shallots and garlic and in 1 tbsp of olive oil and 1 tsp of butter. Cook for 8-10 minutes until completely soft and the shallots are golden in colour.
  • Add the risotto rice and fry for 2-3 minutes to lightly toast the rice.
  • Now add 1 ladle of chicken stock, allow to fully absorb before adding a ladle of wine and repeating. Alternate between stock and wine until all of the liquid has been absorbed. This should take about 40 minutes to cook the rice to the point where it still has a little bite to it.
  • Stir through half of the parmesan and cook for 2-3minutes. Taste and season with salt and pepper.
  • Now add the peas and asparagus and cook through for about 5 minutes.
  • Just before serving, stir through the rest of the parmesan.

Parsley Oil:

  • Blanch the parsley in saucepan of boiling water for 30 seconds.
  • Remove straight away and place into a bowl of iced water.
  • Strain, pat dry and add to a small food processor.
  • Pour in the oil with a pinch of salt and blitz.

Scallops:

  • Add 2 tbsps of butter to a frying pan on a medium heat. Melt the butter until it just starts to foam.
  • Season the scallops with a little salt and add straight into the pan with the foaming butter.
  • Cook on one side for 2 minutes until crisp and golden. Remember to continually baste in the butter. Flip and cook for a further 2 minutes.
  • Remove from the heat straight away.


To plate:

  • Just before serving, saute the asparagus heads in a little butter and use to garnish along with the parsley oil.