Name: Risotto With Pan-Fried Scallops
Total time: 50 min
Yield: 2
Ingredients: 250g/9oz British asparagus spears, trimmed and cut into thirds; 30g/1¼oz butter, plus 20g/¾oz extra; 2 echalion shallots, peeled and chopped finely; 1 clove garlic, crushed; 200g/7oz arborio rice; 4 tbsp white wine; 500ml/18fl oz hot fish or vegetable stock; 200g/7oz scallops, dried on kitchen paper and seasoned; Finely grated rind of 1 lemon; 2 tbsp chopped fresh chives; Sea salt and freshly ground black pepper; 50g/2oz Parmesan cheese, grated

VMG Recipes