You get a much more generous helping of scallops when you cook them for yourself at home and they make a super fancy risotto.
Wine Suggestion: Keeping it Italian we went for the Murgo Etna Bianco, a blend of Carricante and Catarrato which had body, loads of salty, minerality and bags of freshness.
Scallop risotto with brown butter – serves 2
- 2 tbsp olive oil
- 1 shallot, finely chopped
- 2 cloves of garlic, crushed
- 200g risotto rice
- 175ml white wine
- 500ml hot fish stock
- 30g Parmesan, finely grated
- 75g butter
- 6 large or 12 small scallops (we had a few more than this)
- a handful of chives, chopped
- juice of half a lemon
- a grating of nutmeg
Heat the oil in a deep frying pan and fry the shallot for 6 to 8 minutes or until softened. Add the garlic and fry for another minute, then stir in the rice. Toast for a few minutes and stir to coat the rice in the oil. Add the wine and let it bubble until almost all absorbed.
Add a ladle of the hot fish stock to the rice and stir until it has been absorbed. Keep going like this, adding a ladleful at a time until all the stock is used and the rice is creamy and tender. Season, then stir in the Parmesan and 25g of the butter. Remove from the heat and cover with a lid. It will rest while you cook the scallops.
Heat a frying pan over a high heat. Pat the scallops dry with kitchen pepper, then season and brush lightly with oil. Add the scallops to the hot frying pan and sear for 1 to 2 minutes on each side, depending on the size of your scallops. Remove the scallops to a plate and take the pan off the heat. Add the rest of the butter and stir until it is foaming and browned – it should smell nutty. Season with black pepper, the chives, lemon juice and nutmeg. Return the scallops to the pan and spoon the butter over them.
Give the rice a stir and divide between warm bowls. Place the scallops on top and pour over the brown butter.
(Original recipe by Anna Glover in Olive Magazine, July 2024.)
A simple and delicious idea for trout fillets. Serve with steamed new potatoes and asparagus or other seasonal greens.
Jono & Jules do food & wine 