- Serves: 2
- Cook Time: 1 hour 15 minutes
- Prep Time: 20 minutes
- Effort: medium
- 1 large knob butter
- 1 onion, finely chopped
- 2 large parsnips, peeled, woody cores removed, chopped into 1cm cubes
- 900 ml chicken or vegetable stock
- 175 g arborio rice, blanched and drained
- splash white wine
- 1 handful freshly grated parmesan
- 16 scallops, roes removed, cut in half
- 1-2 tbsp curry powder, for sprinkling
- 100 g caster sugar
- 100 ml sherry vinegar
1. Heat the butter in a large heavy-based pan over a medium heat until foaming. Add the onion and cook for 2-3 minutes, or until translucent.
2. Add the parsnips, increase the heat slightly and cook until the parsnips sre tender.
3. Meanwhile, bring the stock to simmering point in a separate pan.
4. When the parsnip pieces are tender, add the rice to the pan and stir to coat in the oil. Cook for 1-2 minutes, or until the rice becomes translucent. Pour in a splash of wine and cook until all of the liquid has been absorbed into the rice.
5. Add a ladleful of hot stock to the pan, stirring the rice occasionally until all of the stock has been absorbed. Repeat the process, adding the stock a ladleful at a time, stirring frequently. Cook for 35-45 minutes, or until the rice is al dente (you may not need all of the stock) but with a creamy consistency. Stir in the parmesan until melted, then season to taste with salt and freshly ground black pepper. Keep warm until ready to serve.
6. Sprinkle the scallops with curry powder. Sear the scallops in a hot non-stick pan for about 1-2 minutes on both sides, or until just cooked through and golden-brown all over. Set aside to rest.
7. Place the sugar in a small non-stick pan over a medium heat and leave until the sugar has melted and begins to turn golden-brown. Add the sherry vinegar (be careful as the mixture may spit) and boil until the mixture reaches a syrupy consistency.
8. To serve, spoon the risotto onto plates and top each serving with four pieces of scallop. Drizzle over the sherry caramel.
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