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Scallop Risotto
  • 6-8 large Scallops (or fresh salmon if preferred)
  • 2 cups Arborio Rice
  • 4-6 cups Chicken Stock (or Fish Stock)
  • 6 cloves Garlic, chopped
  • 2 Tbsp Butter
  • Extra Virgin Olive Oil for frying
  • Chives, Parsley
  • Grated Parmesan
  • Salt & Pepper

Add the butter and olive oil to a deep frying pan and heat. Add chopped garlic and fry lightly. Add scallops. Fry for a few minutes each side. Remove scallops from pan, leaving garlic.

Add washed rice to pan, (more oil and butter may be needed), toss and add some of the chicken stock, salt and pepper. As rice absorbs the stock, keep adding more stock until rice is cooked, stirring frequently.

When cooked, add scallops, chopped chives and chopped parsley. Toss and cook for a further minute or two. Remove from heat and add parmesan and more butter to taste. Season with salt and pepper before serving.