Ingredients
For the brochettes- 12 scallops
- 12 thin slices pancetta, or 12 rashers streaky bacon
- 50 ml extra virgin olive oil
- 50 ml extra virgin olive oil
- 3 cloves garlic, diced
- 4 shallots, finely diced
- 300 g arborio risotto rice
- 125 ml white wine
- 500 ml light fish stock
- 1 large pinch strands saffron
- 2 lemons, grated rind
- 1/2 lemon, juice only
- salt and black pepper
- 4 sprigs flat leaf parsley
Description
Michel Lemoine's Summery Pancetta-wrapped Scallops Are Served With Saffron And Lemon Risotto - They're Perfect On The Barbecue
UK TV
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