Serves 6

Seared scallops on pea and mint risotto recipe

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Ready in 35 minutes

15g unsalted butter
1 tbsp olive oil
300g roeless scallops, thawed if frozen
Fresh baby mint leaves, to serve
for the pea and mint risotto
1.2 litres chicken or vegetable stock
75g butter
8 spring onions, trimmed and finely chopped
225g risotto rice
50ml dry white vermouth or white wine
225g freshly shelled or frozen peas
2 tbsp chopped fresh mint
25g Parmesan, finely grated

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1. Make the risotto. Put the chicken or vegetable stock in a saucepan, bring to the boil and keep hot over a low heat.
2. Melt 50g of the butter in a medium pan, add the spring onions and cook gently for 1 minute. Add the rice and stir until all the grains are coated in butter. Add the vermouth or white wine and simmer, stirring, until it has nearly disappeared. Add a ladleful of stock and stir over a medium heat until it is nearly all absorbed, then add another. Continue like this for 20-25 minutes or until al dente.
3. Meanwhile, cook the peas in a pan of boiling salted water for 4-5 minutes, until tender. Drain well, tip into a food processor and add the remaining butter and chopped mint. Process until smooth, then set aside.
4. When the risotto has 4 minutes to go, heat a large non-stick, heavy-based frying pan over a high heat until smoking hot. Reduce the heat to medium-high, add the butter, olive oil and half the scallops and sear for 1 minute, seasoning with salt and pepper as they cook. Quickly turn them over, season again and cook for another minute. Spoon them onto a plate and keep warm while you cook the remainder.
5. When the rice is tender but still a little al dente in the centre, stir in the pea purée, Parmesan and salt and pepper. Spoon onto 6 warmed serving plates and pile the scallops on top. Serve immediately, scattered with baby mint leaves.

Seared scallops on pea and mint risotto recipe

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delicrazy | July 31

Very elegant dish. Good, precise recipe, can't go wrong with this one. We blended only half of the peas, leaving the other half whole, which added nice texture to the risotto. Here is how it looked: http://delicrazy.com/2008/07/pea-and-scallop-risotto/

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