Prawn risotto with seared scallops

This seafood risotto from Richard du Pille is best served alfresco
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Seared scallops with prawn risotto

This sumptuous prawn risotto from Richard du Pille of Duchy of Cornwall Nursery Cafe is the perfect summer supper

www.duchyofcornwallnursery.co.uk

Serves    4

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FOOD Magazine issue 187
  • You will need
  • Method
  • Butter 50g
  • White onion 1 large, diced
  • Garlic 3 cloves, crushed
  • Risotto rice 300g
  • Fish stock 1l
  • Olive oil 1 tbsp
  • Scallops 20
  • Raw prawns 20
  • Lemon 1, zest and juice
  • Sea salt and black pepper to season
  1. Melt the butter in a heavy-based pan, add the onion and garlic, and sweat until translucent in colour.
  2. Add the risotto rice, stir for a few minutes, and then add a ladle of stock.
  3. Keep the rice moving in the pan (this will help release the creamy starch) and once the liquid has been absorbed, add another ladle of stock. Repeat this process until the rice has softened.
  4. Five minutes before serving, cook the seafood: heat the oil in a heavy-based frying pan. Season the scallops with salt and pepper, pat dry and then add to the pan for 2-3 minutes, only turning once you have a caramelised  brown sear.
  5. While the scallops are cooking, add the prawns, lemon juice and zest to the risotto. Once the prawns have cooked, spoon the prawn risotto into bowls and top with the seared scallops.

You will need

  • Butter 50g
  • White onion 1 large, diced
  • Garlic 3 cloves, crushed
  • Risotto rice 300g
  • Fish stock 1l
  • Olive oil 1 tbsp
  • Scallops 20
  • Raw prawns 20
  • Lemon 1, zest and juice
  • Sea salt and black pepper to season

Method

  1. Melt the butter in a heavy-based pan, add the onion and garlic, and sweat until translucent in colour.
  2. Add the risotto rice, stir for a few minutes, and then add a ladle of stock.
  3. Keep the rice moving in the pan (this will help release the creamy starch) and once the liquid has been absorbed, add another ladle of stock. Repeat this process until the rice has softened.
  4. Five minutes before serving, cook the seafood: heat the oil in a heavy-based frying pan. Season the scallops with salt and pepper, pat dry and then add to the pan for 2-3 minutes, only turning once you have a caramelised  brown sear.
  5. While the scallops are cooking, add the prawns, lemon juice and zest to the risotto. Once the prawns have cooked, spoon the prawn risotto into bowls and top with the seared scallops.
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'If you're entertaining, the rice can be cooked in advance and left very slightly undercooked so that it can be finished in minutes with a little stock,' says Richard

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FOOD Magazine issue 187

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