Serves 4


1 litre Fish Stock, heated

3 Banana Shallots, peeled and chopped finely

450 g Risotto Rice

400 g peeled Prawns

3 Tbsp Mascarpone

100 ml White Wine

100 g Unsalted Butter

1 Lemon, zest and juice

12 Scallops

15 g Chives, chopped finely

12 g Basil, leaves picked and chopped

Sea Salt & Freshly Ground Black Pepper, to taste

How to cook:

Melt the butter in a shallow pan and add the chopped Shallots

Cook until softened, about 3 minutes

Add the Rice and stir to coat each grain in the melted butter

Add the White Wine and simmer until nearly fully absorbed

Add the Fish Stock a ladle at a time stirring often for about 15-20 minutes until rice is al dente

Add the Prawns and season to your taste

Stir in the Lemon juice and zest ensuring that the Prawns are turned to ensure complete cooking; only a few minutes

Fold in the Mascarpone 

Leave the Risotto for the flavours to infuse and, in a separate frying pan, melt a knob of butter

Fry the Scallops on one side for a couple of minutes until browned , then turn each over and switch off the heat and allow to cook through for a minute

Add the Scallops to the Risotto

Sprinkle over the Chives and Basil

Serve and enjoy

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