Flathead and Scallop Risotto with Lobster Oil

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Preparation time
15 minutes

Cooking time
30 minutes

Serves
4 people

Ingredients
1 packet Ferguson 200g scallop meat with roe, thawed in the refrigerator overnight
1 packet Ferguson 200g flathead fillets, thawed in the refrigerator overnight, sliced into 1cm pieces
1½ tablespoons Ferguson Lobster Oil
1 litre fish or vegetable stock
3 tablespoons butter
1 onion, diced
2 cloves garlic, chopped
2 sticks celery, chopped
1½ cups arborio rice
1 cup white wine
1 punnet cherry tomatoes, quartered
Small handful parsley, chopped
¼ cup shaved parmesan

Flathead and Scallop Risotto with Lobster Oil

Place a saucepan over medium heat. Add the stock, and bring to a simmer.

Heat a large skillet or frypan over high heat. Once the pan is hot, add one tablespoon of butter, followed by the scallops. Sear for 30 seconds on each side, before removing the scallops from the pan and setting aside.

Place the skillet back over a medium heat. Add one tablespoon of butter, followed by the onion, garlic and celery. Cook for 3 minutes, or until softened. Add the rice, and cook for 2 minutes, whilst stirring. Add the wine and cook until the rice has absorbed the liquid. Add a ladleful of stock to the rice and simmer, stirring often, until the rice has absorbed the liquid. Continue to add the stock one ladle at a time. If the rice is still firm after all of the stock has absorbed, add a splash of water and continue to cook. One the rice is almost cooked, add the Flathead pieces and cherry tomatoes, and cook for a further 3 minutes.

Stir through the parsley, Parmesan, seared scallops, and remaining butter. Divide between four bowls and drizzle with lobster oil to serve.

(Dietary specifications: use Lactose Free butter & Parmesan. Use Gluten Free stock)