Roasted Scallops With Shiitake Risotto

Total Time: 40 mins Preparation Time: 10 mins Cook Time: 30 mins

Ingredients

• Servings: 4
• 16 fresh scallops, 10/20
• 1 tablespoon butter
• 1 tablespoon oil
• 1 garlic clove, chopped
• 1 small onion, finely chopped
• 8 shiitake mushrooms, sliced (stem removed)
• 1 teaspoon sesame oil
• 1 tablespoon sunflower oil
• 400 g arborio rice
• 150 ml wine
• 750 ml chicken broth, warm
• 1/4 tablespoon powder wasabi
• salt, in moderation

Recipe

• 1 cut scallops (along width) in 2 or 3 according to thickness. cook scallops in blend of butter and oil for 1 minute per side. sliced scallops should be lightly coloured but not overcooked. set aside.
• 2 cook garlic and onion in same blended oil. add shiitake mushrooms and mix well.
• 3 add rice and stir to coat with oil. add wine and allow to evaporate, stirring.
• 4 lower heat, add one ladle of broth and stir until absorbed. continue process one ladle at a time, until rice is cooked and creamy. set aside.
• 5 mix together salt and powdered wasabit with a little hot water, blend into rice and serve immediately with roasted sliced scallops.