Prep time:
Cooking time: 25 minutes
Total time:
Serves: 6
40g Butter
6 Scallops with Coral
2tbsp Brandy
1 Medium Leek, finely sliced
25ml Simmering Chicken or Fish Stock
200g Risotto Rice
2tbsp Finely Chopped Flat Leafed Parsley
Salt and Freshly Ground Black Pepper
A Squeeze of Lemon Juice
Rye Bay scallops will be in season till the end of the month and just a few are needed to add their sweet flavour to this luxurious risotto. Prepare ahead up until the last stages of adding the stock, then finish and serve small helpings
Local food tip: At their best at this time of year when cold English seas ensure the finest flavour, scallops are an excellent source of vitamin B12, omega-3 fatty acids, magnesium and potassium, all vital nutrients that provide significant benefits for the cardiovascular system. Rye Bay scallops come from local waters and are good enough to warrant their very own festival week which takes place in Rye the last week in February.
- words: Mary Gwyn
- pictures: David Merewether
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