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Tony Kelly

Harvey Bay Scallop Risotto with preserved lemon, garlic and parsley


Ingredients

  • 3 teaspoons Extra Virgin Olive Oil
  • 1 brown onion finely chopped
  • 2 Cloves Garlic sliced
  • 1 cup Vialno Nano Risotto Rice
  • ½ teaspoon preserved lemon finely chopped
  • 2½ cups fish stock
  • 1 Pinch of sea salt
  • 100 g unsalted butter
  • 34 fresh Harvy Bay Scallops roughly chop 10
  • 1 tablespoon fresh Italian Parsley finely chopped
  • 1/3 cup parmigiano reggiano

Method

  1. Heat 2 tablespoons of the olive oil in a large saucepan over a medium heat and cook the onion & sliced garlic for 5 minutes, stirring occasionally. Add the rice & lemon zest and cook for 1 minute, stirring to coat the rice with oil. Add stock, bring to the boil, reduce the heat to low. Simmer gently for 10 -12 minutes. Remove the lid and add scallops and parsley. Stir in butter, reggiano through the rice. Allow to stand for at least 3 mins. Season with sea salt.
  2. Heat a heavy based pan, and pan fry your remaining scallops only on one side.
  3. Your risotto should be beautiful and creamy. Spoon out onto a flat plate, and place 6 scallops per serve on top. Finish with a good drizzle of Extra Virgin Olive Oil.
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