Seared Scallop, Lemon and Pea Oven-Baked Risotto
with Leek and Pumpkin Seed & Rocket Salad
This Seared Scallop, Lemon and Pea Oven-Baked Risotto takes inspiration from classic restaurant dishes with a gourmet protein to bring a fine dining experience straight into your home!
Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.
Ingredients
1 unit(s)
Leek
4 unit(s)
Garlic Clove
175 grams
Risotto Rice
20 grams
Vegetable Stock Paste
1 bunch(es)
Chives
1 unit(s)
Lemon
200 grams
Scallops
(Contains Molluscs May contain Crustaceans, Fish)
120 grams
Peas
40 grams
Grated Hard Italian Style Cheese
(Contains Milk, Egg)
40 grams
Wild Rocket
15 grams
Pumpkin Seeds
1 pinch
Chilli Flakes
Not included in your delivery
600 milliliter(s)
Boiled Water for the Risotto
½ tsp
Sugar for the Dressing
1 tbsp
Olive Oil for the Dressing
40 grams
Butter
Nutritional information
Utensils
Instructions
Preheat your oven to 220°C/200°C fan/gas mark 7. Boil a full kettle.
Trim the root and dark green leafy part from the leek and discard. Halve lengthways, then thinly slice. Peel and grate the garlic (or use a garlic press).
Heat a drizzle of oil in a large, wide-bottomed ovenproof pan on medium heat. TIP: If you don't have an ovenproof pan, use a normal pan and transfer to an ovenproof dish before baking.
Once hot, add the leek and season with salt and pepper. Fry, stirring occasionally, until softened, 4-6 mins.
If you prefer hob cooking your risotto, skip the oven and just use a normal pan.
Add the garlic to the leek pan. Stir-fry for 30 secs.
Add the risotto rice, stir and cook until the edges of the rice are translucent, 1-2 mins.
Stir in the vegetable stock paste and boiled water for the risotto (see pantry for amount). Bring back up to the boil, then pop a lid on the pan (or cover with foil).
Bake on the middle shelf of your oven until the rice is cooked and the water has been absorbed, 25-30 mins.
For hob cooking, pour in 2p: 800ml, 3p: 1200ml, 4p: 1600ml of boiled water a third at a time, stirring each time until the stock has been absorbed, 20-25 mins.
Meanwhile, finely chop the chives (use scissors if easier).
Zest and halve the lemon.
In a large bowl, combine half the lemon juice with the sugar and olive oil for the dressing (see pantry for both amounts). Season with salt and pepper. Set aside.
Slice the remaining lemon into wedges.
When the risotto has 10 mins left, drain the scallops. Pat dry with kitchen paper, then season with salt and pepper.
Heat a drizzle of oil in a large frying pan on medium-high heat. When hot, add the scallops and cook until golden and piping hot, 3 mins on both sides. IMPORTANT: Wash your hands and equipment after handling raw shellfish. The scallops are cooked when opaque in the middle.
When the scallops have 1 min left, add half the butter (see pantry for amount). Stir well to combine.
When the risotto is cooked, remove it from the oven and stir through the peas, lemon zest, half the hard Italian style cheese and the remaining butter.
Taste and season with salt, pepper and more lemon juice if needed. TIP: Add a splash of water to loosen the risotto if needed.
Add the rocket and pumpkin seeds to the bowl of dressing. Toss to coat the leaves.
Share the risotto between bowls and top with the scallops, spooning over the melted butter from the frying pan.
Sprinkle with the remaining cheese along with the chives and chilli flakes.
Serve with the rocket salad and any remaining lemon wedges on the side.
Enjoy!
