Prawns and Scallops ~ Risotto style


The fact is,  for as long as I can remember, I had this passionate love affair with food….by far my favourite has always been seafood!  The wonderful thing about seafood is that there’s so many ways to create a wonderful dish.  With the season changing, I am totally in my element!!  I really hope you’ll give this a try, it is one of my favourites and scrum deli licious!!!

INGREDIENTS  

  • Sea salt and pepper
  • 1 bunch watercress, blanched in salted water for 1 minute, then rinsed
  • 2 tablespoons mascarpone cheese
  • 3.5 to 4 cups vegetable broth or chicken stock
  • 2 tablespoons butter
  • 2 tablespoons olive oil + more to serve
  • 1 twig thyme
  • 1 bay leaf
  • 1 cup Arborio rice, or another risotto rice.
  • 1/4 cup dry white wine
  • 1 large shallot, chopped finely
  • 1 celery branch, chopped finely
  • 1 fennel bulb, chopped finely
  • 1 tomato, blanched, peeled, seeded and diced
  • 12 scallops with coral
  • 12 prawns, deveined
  • 1 tablespoon chervil, chopped
  • 1 tablespoon parsley, chopped
  • 1.5 oz Parmesan cheese, finely grated
  • METHOD

  • Place the watercress in the bowl of a food processor. Season with salt and pepper and add the mascarpone cheese. Purée finely; set aside
  • In a pot, heat the stock; keep warm on the side.
  • In a large pot, melt 1 tablespoon butter. Add 2 tablespoons olive oil. When warm, add the shallot, fennel, celery, thyme and cook for 2 minutes, stirring, until the shallot is soft but not brown.
  • Add the rice and coat for 1 minute.
  • Add the wine and let cook until it’s fully absorbed by the rice.
  • Add 1 cup stock, the tomato, bay leaf and cook on medium heat, stirring occasionally. Wait until the stock is absorbed to add more.
  • In the meantime, using a frying pan, melt 1 tablespoon butter. Saute the prawns and scallops for 1 minute on each side, until they are barely cooked; season with salt and pepper and keep warm on the side.
  • When the rice is almost fully cooked (it should be al dente), stir in the watercress and add the rest of the stock.
  • Stir in the cheese and chervil and parsley, add the prawns and scallops, season with salt and pepper, stir gently. Stop the heat and cover for 2 minutes.
  • Discard the thyme and bay leaf. Serve the risotto in deep bowls and drizzle with olive oil.
  • 14 Responses to “Prawns and Scallops ~ Risotto style”

    1. You always make me hungry T_T! haha~~XD<3

    2. Love scallopes with risotto. Haven’t done shrimp. Don’t know why … the two together sound totally self-indulgent and luxurious. Yum!

    3. This sounds just delicious…now I have two days cooking planned. 😉

    4. I went on a mission all over Johannesburg to find scallops yesterday. No luck, I ended up buying a frightfully expensive (R90 for 200g) pack of smoked salmon to go with our asparagus 😦
      This looks luxurious 🙂

    5. I sometimes have a problem finding scallops when I want them. They are not always available. I love scallops! Prawns also. Who wouldn’t? Yummy. Thank you for a delicious risotto recipe with such great ingredients! I would love to taste this dish! Blessings to you, my friend!

    6. another fantastic treat…

    7. Oh how gorgeous!! We were treated to sea-fresh prawns from Mozambique on Friday – stunning!

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