pan-fried scallops on a pea and spinach risotto

ingredients (serves 2)

1 Shallot
2 cloves garlic
4 scallops
Risotto rice 200g
Chicken or veg stock 550ml
White wine 65 ml
100g butter
140 ml Double cream
50g cheddar
70g spinach
80g frozen peas


1. Start by preparing the risotto. Add the chopped shallot and minced garlic into a pan on medium-high heat and sauté until they become translucent. Stir in the risotto rice and cook for a minute until the outside of the rice becomes clear.

2. deglaze the pan with white wine and cook until the rice mainly absorbs it.

3. turn the heat down to low and gradually add the stock, one ladle at a time. Stir constantly and allow the rice to absorb the stock before adding more. Continue this process until the rice is creamy and cooked to your desired consistency. This should take about 18-20 minutes.

4. Stir in the grated cheddar cheese, a touch of butter and double cream to make the risotto even creamier. Season reduced the cream slightly before adding the spinach and peas

4. add the spinach and frozen peas to the risotto. Continue to cook and stir until they're tender and the risotto is creamy and has reached the desired texture—season with salt and pepper to taste. Keep the risotto warm while you cook the scallops.

6. For the scallops:
In a separate pan, heat your oil (ideally rapeseed or vegetable)over high heat until it starts to smoke slightly.

7. Pat the scallops dry with a paper towel and season them with some salt and pepper.

8. Place the scallops in the hot pan and sear them for about 1-2 minutes on each side, adding in your butter part way through cooking or until they are golden brown and slightly translucent in the centre, based the scallops with the browned butter, Be careful not to overcook them, as they can become tough.

9. To serve, spoon the creamy pea and spinach risotto onto plates. Top each serving with the pan-fried scallops and spoon over the leftover butter from the scallop pan.

10. Garnish with grated Parmesan cheese and chopped chives.