Hot and Hot Fish Club Scallop Risotto

Ingredients

• 24 large scallops
• 2 cups cooked risotto
• 1/2 cup morels
• 1/2 cup fresh corn
• 1/2 cup sweet peas
• 1/2 cup fennel, chopped finely
• 1 teaspoon fresh thyme
• 2 tablespoons chopped shallots
• 4 tablespoons butter
• 1 cup fish or chicken stock
• 1/2 cup white wine
• 1 tablespoon chives, chopped
• 1 tablespoon parsley, chopped
• 2 cups sweet pea puree

Instructions

1. In a large heavy saucepan, heat 2 tablespoons butter.
2. Add shallots, thyme, morels, fennel and corn. Cook for 5 minutes over medium low heat.
3. Add peas, stock and wine and cook for 3 to 4 minutes over medium heat.
4. Add butter and herbs. Season with salt and pepper.
5. Sear scallops in olive oil until just done.
6. Place scallops on top of risotto.
7. Pour 1/4 cup of sweet pea puree around risotto and serve immediately.

Attribution

Posted by GayleL at Recipe Goldmine 6/29/02 10:47:46 pm.

Source: wbrc.com/gda/pastrecipes.shtml - Here's one from Chris Hastings, of the Hot and Hot Fish Club.