Scallop & Pea Mint Risotto

Ingredients

• 12 king scallops
• 320 g arborio risotto rice
• 200 g frozen peas
• 1000 ml vegetable stock
• 150 ml dry white wine
• 3 shallots
• 50 g unsalted butter
• 50 g parmesan cheese
• 15 g fresh mint
• 2 tbsp olive oil

Method

1. 1

   Keep the stock warm in a saucepan. Melt half the butter in a heavy-based pan and soften the shallots for 3 minutes.

2. 2

   Add the rice and stir for 2 minutes until the edges turn translucent. Pour in the wine and stir until absorbed.

3. 3

   Add the stock a ladleful at a time, stirring constantly for 16–18 minutes until the rice is al dente.

4. 4

   Stir in the frozen peas for the final 3 minutes of cooking. Beat in the remaining butter and the grated parmesan. Tear in most of the mint leaves.

5. 5

   Pat the scallops dry and season. Heat the olive oil in a small frying pan over a high heat until smoking. Sear the scallops for 90 seconds each side until golden.

6. 6

   Spoon the risotto into warm bowls, top with 3 scallops each and garnish with the remaining mint.