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Hot and Hot Fish Club Scallop Risotto

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  • Yields: 4
  • Source: n/a
  • Submitted by: Recipe Group Member
  • Date: n/a
  • Star Rating:
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This is just one of over 9,000 recipes we've collected since early 1996. Many of these recipes have been passed down from family member to family member and then shared with friends and then, with Mike Pitzer's Secret Recipes. When it comes to recipes, the real secret is that all of our recipes always have been, and always will be free!

Ingredients:

Directions:

  1. In a large heavy saucepan, heat 2 tablespoons butter. Add shallots, thyme, morels, fennel and corn. Cook for 5 minutes over medium low heat.
  2. Add peas, stock and wine and cook for 3 to 4 minutes over medium heat.
  3. Add butter and herbs. Season with salt and pepper.
  4. Sear scallops in olive oil until just done.
  5. Place scallops on top of risotto. Pour 1/4 cup of sweet pea Purée around risotto and serve immediately.

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