Seared scallops on pea and mint risotto recipe

By Debbie Major

  1. Serves 6
  2. Ready in 35 minutes
  3. Rating

A fresh and flavourful first course that's bound to impress.

tried and tested
Seared scallops on pea and mint risotto

Ingredients

  1. 15g unsalted butter
  2. 1 tbsp olive oil
  3. 300g roeless scallops, thawed if frozen
  4. Fresh baby mint leaves, to serve
  5. for the pea and mint risotto
  6. 1.2 litres chicken or vegetable stock
  7. 75g butter
  8. 8 spring onions, trimmed and finely chopped
  9. 225g risotto rice
  10. 50ml dry white vermouth or white wine
  11. 225g freshly shelled or frozen peas
  12. 2 tbsp chopped fresh mint
  13. 25g Parmesan, finely grated

Method

  1. 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. 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. 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. 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. 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.

Comments

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jul34es

April 14

i made this on monday and it tasted great,plenty of flavour and because the peas were a puree my youngest ate them,everyone enjoyed the scallops.

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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