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| RECIPE FOR HOT AND HOT FISH CLUB SCALLOP RISOTTO |
| Title: | Hot And Hot Fish Club Scallop Risotto | | Category: | Restaurant | | Rating: |  | Instructions:
Hot and Hot Fish Club Scallop Risotto24 large scallops
2 cups cooked risotto
1/2 cup morels
1/2 cup fresh corn
1/2 cup sweet peas
1/2 cup fennel, chopped finely
1 teaspoon fresh thyme
2 tablespoons chopped shallots
4 tablespoons butter
1 cup fish or chicken stock
1/2 cup white wine
1 tablespoon chives, chopped
1 tablespoon parsley, chopped
2 cups sweet pea puree In a large heavy saucepan, heat 2 tablespoons butter. Add shallots, thyme, morels, fennel and corn. Cook for 5 minutes over medium low heat. Add peas, stock and wine and cook for 3 to 4 minutes over medium heat. Add butter and herbs. Season with salt and pepper. Sear scallops in olive oil until just done. Place scallops on top of risotto. Pour 1/4 cup of sweet pea puree around risotto and serve immediately.
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