Scallops – Rohaizan's Culinary Secrets https://food.artezan.com My Collection of Favourite Recipes - Tried and Tested Sun, 30 Jan 2022 08:49:19 +0000 en-US hourly 1 https://i0.wp.com/food.artezan.com/wp-content/uploads/2020/11/cropped-e85fe1e1-769b-4210-87a3-f2a6cbfec31e-e1605601510514.jpg?fit=32%2C32&ssl=1 Scallops – Rohaizan's Culinary Secrets https://food.artezan.com 32 32 214616691 Prawn and Scallop Risotto https://food.artezan.com/prawn-and-scallop-risotto/ https://food.artezan.com/prawn-and-scallop-risotto/#respond Mon, 19 Apr 2021 05:02:32 +0000 https://food.artezan.com/?p=1048 The first time I ever ate risotto was at a restaurant in Bangsar and I was with my friend Bob Olivier. I didn’t like it and I think I didn’t finish it. All I remember was that it was too al dente — if there was such a thing! The rice was crunchy in my mouth and I think it was too liquid and too cheesy. I discovered that that experience was simply a case of “a recipe gone wrong” at the restaurant, and not necessarily a dish I didn’t like.

Anyway, it wasn’t until many years later that I learnt the right way to make risotto and since then I’ve tried many different types of risotto. I don’t remember if I’ve ever had risotto when I’ve been to Italy — maybe the last trip in 2019, but I couldn’t be sure!

This is a recipe I found one day this week when I was looking for a prawn risotto recipe to make for Buka Puasa with my brother. I ended up cooking Mushroom Risotto so I’m saving this for another day!

Ingredients

100g butter plus a knob
2 shallots finely chopped
450 gms Arborio rice
750ml – 1 litre fish or light chicken stock (hot)
350 – 400 gms raw peeled prawns
Zest and juice of 1 lemon
3 tbsp mascarpone
12 scallops, orange roe and side muscles removed
1 bunch chives finely chopped
½ bunch basil chopped

Directions

Melt the butter in a large heavy-based pan and cook the shallot gently until soft but not coloured. Add the rice and stir until the grains are well coated in butter.

Add the hot stock gradually, about 200ml at a time, stirring each addition in well, until the rice is just tender, this will take about 20 minutes. How much stock you need will depend on the type of rice you use. Add the prawns when the rice is done but still al dente, then season and add the lemon zest and juice. Turn the prawns over so they cook on both sides, and when they’re done, add the mascarpone and fold it in.

Leave the risotto to sit for 5 minutes while you fry the scallops for a minute on each side in a knob of butter in a frying pan. Add these to the risotto and sprinkle with chopped chives and basil.

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