Risotto With Scallops
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables | Sami | 1 | Servings | |
INGREDIENTS
| Arborio rice | ||
| Fresh scallops | ||
| Shallots | ||
| Vermouth | ||
| Olive oil | ||
| Chopped carrots | ||
| Flour | ||
| Butter | ||
| Vegetable stock | ||
| Lemon | ||
| Sea salt | ||
| Fresh baby spinach salad | ||
| Rosemary | ||
| Basil | ||
| Balsamic vinegar |
INSTRUCTIONS
Place the olive oil in a heated pan. Add the chopped shallots and stir. Add the rosemary leaves and keep the sticks aside. Add the arborio rice and some vermouth, and leave on a gentle heat. Remove the scallops from their shells and clean. Skewer the scallops with the rosemary sticks, leaving some chopped for the risotto. Add to risotto with basil. Add the sea salt and olive oil to skewered scallops and fry. Take the chopped carrots, cover in flour and add to a large pan of oil for a few seconds. Add the stock to the risotto as required whilst cooking. Serve on a dish and decorate with carrots and scallops and baby spinach salad. DISCLAIMER(c) Copyright 1996 - SelecTV Cable Limited. All rights reserved. Carlton Food Network http://www.cfn.co.uk/ Converted by MM_Buster v2.0l.
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Nutrition (calculated from recipe ingredients)
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Calories: 3451
Calories From Fat: 1337
Total Fat: 152.2g
Cholesterol: 393.7mg
Sodium: 1479.3mg
Potassium: 4903.9mg
Carbohydrates: 459.1g
Fiber: 27g
Sugar: 9.5g
Protein: 86.2g