Seared scallops with pea and courgette risotto and gremolata

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Indy Lifestyle Online

A hugely satisfying dish for a winter's day. The silky risotto, the sweet scallops and the earthy black pudding are perfect partners.


5 scallops
30g peas
30g diced courgette
1tsp chopped chives
1tsp chopped tarragon
2tsp chopped parsley
2tsp butter
1tsp mascarpone
1tbsp grated parmesan
1 clove garlic finely chopped
1 lemon
150ml vegetable stock
1 portion ready cooked risotto
A little olive oil
Salt and pepper
A little flour


For the gremolata take the lemon and zest half of it and dice very finely, mix with the garlic, 1tsp of parsley and a little oil

For the risotto place the rice and vegetable stock into a sauce pan bring to a gentle simmer and leave to reduce.

Meanwhile lightly season both sides of the scallops then in a hot pan place a little oil and 1tsp of butter once the butter has melted place the scallops in flat side down, sear until golden brown the turn over and repeat, once golden on both sides squeeze a little lemon juice into the pan to deglaze it, give the pan a little shake to release the flavours, remove the scallops from the pan and leave to rest for 1 minuet.

Now add the peas and courgettes to the `risotto reduce the remaining stock then add the butter, parmesan, marscapone and herbs stir well and add a good pinch of salt and pepper.

To serve, place the risotto in the centre of the plate, the scallops on top and spoon the gremolata around.

Seared scallops with pea and courgette risotto and germolata. DONE.