Pan seared scallops with a butternut squash risotto and parmesan crackling

in ,
  • 12 Scallops Cleaned
  • 1 Medium Butternut Squash
  • 250 grms Risotto Rice
  • 1 Large Shallot Finely Chopped
  • 1 Clove Garlic Crushed
  • 600 ml Chicken Stock
  • 50 grms Butter
  • 50 ml Double Cream
  • 60 grms Grated Fresh Parmesan
  • Salt
  • Pepper
  • Nutmeg
  • Micro Greens
  • Basil Oil

Method

  1. Peel the butternut squash and cut out 16 cubes. Roughly chop the remaining squash and cook separately in salted water.
  2. Refresh the cubes in cold water and keep to one side.
  3. Drain the roughly chopped squash in a colander and place in a food processor with a good knob of butter and puree. Season with salt pepper and nutmeg.
  4. Sprinkle half of the grated parmesan into small circles on a non stick baking sheet and bake in the oven for 4-5 minutes until crisp.
  5. Sweat the shallot in a little butter with the garlic until soft, add the rice and cook for a further 2 minutes.
  6. Slowly add the hot stock a little at a time letting the rice absorb it before adding more, keep adding the stock until the rice is almost cooked.
  7. Add the butter, the remaining parmesan, double cream and some of the squash puree. Season with salt and pepper.
  8. Heat a cast iron or non stick frying pan and lightly rub with a little oil, pan fry the scallops on both sides for 2-3 minutes.

To Serve

Place the risotto onto the plates and dress with a little puree and some squash cubes. Place the scallops on top of the risotto and garnish with the parmesan crisps and some micro cress and basil oil.