Serves 4


12 small Scallops

25 g Unsalted Butter

20 g Ginger, peeled and chopped into very fine dice

10 g Chives, chopped very finely

Juice of 1 Lemon, use half in the Risotto

15 ml Vegetable Oil

Sea Salt and Freshly Ground Black Pepper

For the Risotto:

200 g Risotto Rice

0.5 Onion, peeled and chopped finely

25 g Unsalted Butter

75 ml White Wine

20 g Parmesan, grated

4 Tbsp Butternut Squash Puree

Juice of half a lemon

500 ml Chicken Stock, heated in pan

Sea Salt & Freshly Ground Black Pepper

10 g Chives, chopped very finely

For the Butternut Squash Puree:

600 g Butternut Squash, peeled, deseeded and chopped into small cubes

50 g Unsalted Butter

50 ml Chicen Stock


To make the Butternut Squash Puree, melt the butter in a saucepan and add the Butternut Squash

Season and cover with a lid

Sweat for 10 minutes

Pour in the Chicken Stock and cook for about 5 minutes or until soft

Drain and transfer to a blender

Allow to cool before blitzing until smooth

Set aside

For the Risotto, melt the butter in a pan, add the Onions and cook over a medium heat for 2 -3 minutes

Add the Rice and stir to coat the rice in butter

Pour in the White Wine and reduce until nearly dry

Season and add a couple of ladles of hot Chicken Stock

Simmer and stir until the rice has absorbed the stock

Add another label of stock and continue to stir

Repeat this process for 12-15 minutes, stirring often 

When the rice is nearly cooked but still al dente, add the Butternut Squash Puree, Parmesan and Lemon Juice

Check the seasoning and finish with Chives

In a small bowl mix the Ginger, Chives, Lemon Juice and Oil

Season to taste

Pour a little oil into a hot frying pan

Season the Scallops and place them in the pan

Cook for 2-3 minutes

Add the butter

Flip the Scallops over and remove from the pan almost immediately

To serve, spoon the Risotto into individual bowls

Place the Scallops on top allowing 6 per person

Add a small teaspoon of the Ginger and Chive mixture on to each Scallop

Serve up this treat