Category Archives: Recipe of the Month

Our May Recipe of the Month – SCALLOP RISOTTO

SCALLOP RISOTTO

Caramelising the scallops on a hot griddle intensifies their sweetness, creating this richly flavoured scallop and summer vegetable risotto. The griddling in this recipe contrasts with the slow, braised flavours and textures of the risotto. It’s definitely worth the extra washing-up.

Serves 4



800ml hot chicken stock
2 tbsp olive oil
IOOg butter
1 fennel bulb, diced
2 onions, diced
4 garlic cloves, crushed
1 bay leaf
400g risotto rice
200ml white wine 40g Parmesan cheese, grated 1 tbsp mascarpone
2 tbsp finely chopped parsley
16 large scallops, corals discarded if you prefer
2 lemons, halved

FOR THE DRESSING
3 tbsp chopped parsley
3 tbsp chopped basil
juice of 2 lemons
150ml extra-virgin olive oil
sea salt and freshly ground black pepper

FOR THE GRILLED VEG
1 green courgette, cut lengthways and sliced into half-moons lcm thick
1 yellow courgette, cut lengthways and sliced into half-moons lcm thick
12 cherry tomatoes on the vine
1 tbsp olive oil

Keep the stock simmering in a saucepan while you make the risotto. Heat the olive oil and half the butter in a large saucepan over a medium heat and cook the fennel, onions and garlic for 5 minutes or until softened but not coloured.

Add the bay leaf and rice, and cook for 2 minutes, stirring. Add the wine, raise the heat and simmer until it has all evaporated, then add three-quarters of the hot chicken stock, one ladleful at a time, stirring constantly with a wooden spoon and waiting until each ladleful is absorbed before adding the next. This will take about 20 minutes.

To make the dressing, put the parsley in a small bowl and add the basil, lemon juice and oil, season and whisk well to combine.

To make the grilled veg, put the courgettes and tomatoes in a clean bowl and coat with the oil. Heat a griddle pan over a high heat. Season the veg and cook in the griddle for 1 minute on each side. Transfer to a bowl and add 1 tablespoon of the herby dressing, then put to one side.

Add the remaining stock to the risotto, a ladleful at a time, stirring as before, until the rice is tender but still has a bite. Finish by stirring in the Parmesan, mascarpone, parsley and the remaining butter, stirring vigorously. Cover with a lid and leave to rest, off the heat, while cooking the scallops.

Heat the griddle pan to high and season the scallops generously. Cook on the hot griddle for 90 seconds on each side, adding the corals, if using, while cooking the second side, then add the lemon halves, cut side down, to lightly caramelise at the same time. To serve, divide the risotto between plates, put the scallops on top and serve with the courgettes and tomatoes. Drizzle generously with the herby dressing.

If this mouth-watering recipe has inspired you to try some more recipes from The Hidden Hut by Simon Stallard then head over to our giveaway page to win a copy. Alternatively, you can buy your copy HERE  + Free UK delivery.

Credit info: 

The Hidden Hut -Irresistible Recipes from Cornwall’s Best Kept Secret

By Simon Stallard

HarperCollins Publishers

TEX-MEX EGGS 

This is the last recipe we’re sharing from ‘The Wellness Rebel’ by plantbased pixie. Take a look at this amazing recipe for TEX-MEX EGGS, the recipe is below for you to enjoy. Courtesy of Head of Zeus Publishing.

TEX-MEX EGGS

SERVES 2

• 250g sweet potato, peeled and cubed

• Olive oil

• 1 onion (around 80–100g), peeled and finely diced

• 1 tsp paprika • 1 tsp ground cumin

• 1 x 400g tin of black beans, drained and rinsed

• 2 tbsp tomato purée

• Salt and pepper

• 1 lime

• 4 medium eggs

• 1 avocado, sliced

Eggs once had a bad rep, but now that we know the cholesterol in egg yolks isn’t linked to increased risk of heart disease, you can enjoy this delicious meal without worrying about it!

Put the sweet potato cubes into a microwaveable bowl, cover, and microwave for 6–8 minutes on high, until soft.

Heat a glug of olive oil in a large frying pan over a medium heat and fry the diced onion for 5 minutes. Add the spices and beans to the pan along with a splash of water. Cook for 2 minutes.

Add the sweet potato and tomato purée and cook for another 2 minutes. Season with salt, pepper and lime juice.

Make four wells in the saucepan and crack in the eggs.

Add a lid if possible and cook over a low heat for around 8 minutes, until the egg whites are just cooked and the yolks are runny. If you’re not a fan of runny eggs, then cook for around 12 minutes.

Place the avocado slices on top to serve

Credit info: The Wellness Rebel By Plantbased Pixie published by Head of Zeus. You can buy your copy HERE + free UK delivery