Ingredients

650 ml chicken stock 200 g Risotto Rice such as Carnaroli, Arborio or Vialone Nano 2 banana shallots finely chopped 3 tablespoons Olive Oil plus extra for sauting and serving 50 ml Dry White Wine 50 g cold Butter diced 1 tablespoon broad bean and pea puree - see recipe below 1 tablespoon mascarpone 1 tablespoon freshly grated Parmesan 2 teaspoons Lemon Zest 9 large Scallops shelled, trimmed, washed and diced 50 ml Double cream Basil and pea cress to garnish 100 g shelled Broad beans cooked Sea Salt & freshly ground black pepper Broad bean and pea puree 100 g fresh or frozen Broad beans podded and shelled 100 g fresh peas podded 25 g Butter Sea Salt & freshly ground black pepper

Description

Pour 250ml Chicken Stock In A Saucepan And Bring To The Boil. Tip In The Rice And Blanch For 4 Minutes. Drain Well, Cool And Set Aside For Later. Reserve The Remaining Stock. In A Medium Saucepan, Gently Sauté The Shallots In The Oil For About 2 Minutes

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