Variation On A Classic Dish
Mushroom Risotto with Seared Scallops and Pea Puree
(1 vote)
(1 vote)
Health Score:
76 / 100
Difficulty:
moderate
Difficulty
Preparation:
1 hr 30 min.
Preparation
Healthy, because
Even smarter
This beautiful risotto makes for impressive dinner party fare. And while it tastes decadent, it's actually a good source of protein and fiber from the mushrooms and immune-strengthening vitamin C from the peas in the puree.
Add some chopped crispy bacon on top of this risotto to make it even more decadent and special.
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- For the risotto
- 3 Tbsps butter
- 2 shallots (finely chopped)
- 7 ozs Mixed Mushrooms (chanterelles, button mushrooms, halved or quartered)
- 1 clove garlic cloves (finely chopped)
- 1 bay leaf
- 1 tsp powdered Porcini mushroom
- 1 ½ cups Risotto (e. g. vialone, arborio)
- ½ cup dry white wine
- 3 cups hot vegetable stock
- salt
- peppers
- ½ cup grated Parmesan
- For the peas
- 12 ozs peas
- 2 Tbsps vegetable stock
- 1 dash lemon juice
- salt
- 1 Tbsp Crème fraiche
- For the scallops
- 12 Scallop
- salt
- freshly ground Black pepper
- flour
- 4 Tbsps olive oil
- 1 clove garlic cloves (halved)
- For the garnish
- 1 ¾ ozs Romaine lettuce
- Balsamic glaze
Preparation steps
1.
Heat 2 tablespoons butter in a wide shallow pan and cook the shallots, garlic and mushrooms until soft. Stir in the bay leaf and the porcini powder. Add the rice and cook for 1 minute. Pour in the wine and bring to a boil.
2.
Add 1/4 of the hot stock and cook the rice for 20 minutes on a low heat. Gradually stir in the remaining stock. Season to taste with salt and pepper.
3.
For the peas: blanch the peas in salted boiling water for 5 minutes. Rinse with cold water and drain. Reserve a few for the garnish. Purée the remaining peas and sieve into a pan. Add the vegetable stock, heat gently and season with salt and lemon juice. Stir in the creme fraiche.
4.
For the scallops: season the scallops with salt and ground black pepper and dust with flour.
5.
Heat the oil in a pan, add the garlic and fry the scallops on the floured side for 3-4 minutes until golden brown. Turn them over, remove the pan from the heat, cover and leave to steam for 2-4 minutes.
6.
Stir the Parmesan and the remaining butter into the risotto and season with salt and pepper.
7.
Arrange the risotto with the scallops and the peas onserving plates. Garnish with lettuce, peas and balsamic creme.
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