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)