Seared Scallops with Creamy Risotto

Step 1

To make risotto, boil fish stock in a pan over medium-high heat. Set aside and keep hot.

Step 2

In a medium pan, heat 2 tablespoons olive oil. Add chopped shallots and cook, stirring, until soft. Add rice and stir well, making sure all the grains are coated with oil.

Step 3

Pour in dry white wine, stirring to clean the base of the pan. Reduce the liquid until it is almost all evaporated.

Step 4

Stir in the hot stock to the rice, one ladle full at a time. Stir frequently, adding another ladle when the rice has absorbed the stock. When all the stock has been added, cook the rice until tender.

Step 5

In a small nonstick skillet, cook pancetta until nicely colored. Set aside and keep warm.

Step 6

In a nonstick frying pan, heat a little olive oil. Season scallops with sea salt and black pepper. Sear in hot oil on both sides for 1 minute per side. Remove seared scallops from the pan and set aside.

Step 7

In a mixing bowl, combine mascarpone cheese, double cream, cooked pancetta, and herbs. Mix well. Stir cheese mixture into cooked risotto.

Step 8

Divide creamy risotto into 4 serving platter. Arrange seared scallops over and serve.