Ingredients Jump to Instructions ↓

  1. 12 scallops

  2. 12 thin slices pancetta , or 12 rashers streaky bacon

  3. 50 ml extra virgin olive oil

  4. 3 cloves garlic , diced

  5. 4 shallots , finely diced

  6. 300 g arborio risotto rice

  7. 125 ml white wine

  8. 500 ml light fish stock

  9. 1 large pinch strands saffron

  10. 2 lemons , grated rind

  11. 1/2 lemon , juice only

  12. salt and black pepper

  13. 4 sprigs flat leaf parsley

Instructions Jump to Ingredients ↑

  1. Wrap a slice of pancetta around each scallop. Take 4 metal skewers and thread 3 scallops onto each skewer; leave on one side while you make the risotto.

  2. For the risotto , heat the olive oil in a medium saucepan, tip in the garlic and shallots and cook until softened - about 1 minute. Add the rice and cook for another 3 minutes or so, until the rice has absorbed the olive oil and become translucent.

  3. Pour in the wine and cook until the wine has reduced by half, stirring all the time. Add half the fish stock and the saffron; cook gently until the rice has absorbed the liquid.

  4. Continue to add the remaining liquid, a little at a time, making sure the rice has absorbed all the liquid before adding more. Stir in the lemon rind and juice. The rice, by now should be soft and creamy, although it should retain a little bite - extra stock may be needed. While the risotto is cooking, griddle the scallops.

  5. Preheat a griddle to high. Season the skewered scallops with a little salt and pepper, and lightly brush the brochettes with olive oil. Cook them on the griddle for about 2 minutes on each side.

  6. To serve, spoon a portion of the risotto rice in the middle of each plate, and arrange the scallops over each serving. Drizzle with a little olive oil and garnish with a sprig of flat-leafed parsley on top.


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