Name: Seared pistachio nut scallops with dill risotto
Cook time: 60 min
Total time: 60 min
Yield: 4
Ingredients: 12 scallops; 1/2 cup pistachio nuts, finely blended; 1 teaspoon garlic and herb sea salt, or similar; 2 tablespoon olive oil; 1 cup risotto rice; 1 small onion, finely diced; 2 cup hot fish stock; 1 tablespoon finely chopped fresh dill or 1 teaspoon dried dill or paste; 1/2 cup cream; sea salt and cracked pepper; 50 gram butter

Ingredients

12 scallops

1/2 cup pistachio nuts, finely blended

1 teaspoon garlic and herb sea salt, or similar

2 tablespoon olive oil

1 cup risotto rice

1 small onion, finely diced

2 cup hot fish stock

1 tablespoon finely chopped fresh dill or 1 teaspoon dried dill or paste

1/2 cup cream

sea salt and cracked pepper

50 gram butter

Method

1.Dip each scallop into the combined pistachio crumbs and herb seasoning. Arrange on a plate, cover and chill until required.

2.Heat olive oil and sauté the risotto rice and onion over a gentle heat, until just starting to colour. Gradually add half a cup of stock at a time, stirring over a low-medium heat, until rice is just tender and creamy. Add the fresh dill and cream and season to taste.

3.Heat butter in a large frypan and cook scallops over a low-medium heat until puffed and turning opaque, for about 2-3 minutes.

4.Serve spoonfuls of the risotto topped with pistachio scallops.