RISOTTO WITH SCALLOPS

Preparation Method :

• Melt half the butter in a large pan and fry the shallots gently until soft.
• Clean the scallops and discard the shells, remove the roe from the white flesh. If the scallops are very big, cut them in half.
• Heat the remaining butter in a separate pan and quickly fry the scallops for 5 minutes each side.
• Pour over the brandy and set it aside. Season and remove the pan from the heat.
• Add rice to the soft shallots and mix together until the rice is crackling hot. Pour in a ladleful of hot stock.
• Stir and allow the grains to absorb the liquid, then add another ladleful and repeat. Continue cooking for about 10 -15 minutes or until the rice is nearly cooked.
• Add the cooked scallops and all their juices, corals and parsley. Stir together and continue cooking risotto as before.
• When risotto is creamy but the grains are still firm to the bite, take the pan off the heat.
• Stir in the cream, cover and leave the risotto to rest for about 5 minutes. Transfer to a warmed platter and serve at once.