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Saffron and prawn risotto with herb brushed fried scallops
Ingredients
- 1 onion
- 1 celery stick
- 4 cloves garlic
- 3 bay leaves
- ½ leek
- 1 spring onion
- 1 sachet saffron
- 14 king prawns
- 1 tbsp chopped fresh mint
- 1 tbsp chopped fresh Dill
- 1 tbsp chopped fresh basil
- 6 scallops
- 2 cups Arborio rice
- 40g butter
- 100ml cream (Elmlea)
- ½ cup white wine
- 4 cups fish stock
Method
Dice the onion, garlic, celery, prawns, leeks, spring onion and cook in salted butter until transparent, add the rice and stir continuously for a few minutes. Add the white wine, bring to the boil add the saffron and allow and simmer for 2 minutes. Add the fish stock bring again to the boil and simmer for 12 minutes or until the risotto is nearly cooked. Pour in the cream season and add the chopped dill. In a separate well heated pan fry the scallops in a few oil until browned from both sides with salt and pepper and once cooked put on the chopped herbs.
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