Imagine though, if you will, the creaminess of a risotto, cut through with clean, tangy lemon and studded with soft aniseed-y fennel. You place a little on your fork and add a slice of fried scallop with an almost caramel taste from the seared surfaces, and the inside all meaty and silky.
It's comforting and refreshing and a little bit special and chic all at once.
Lemon and Fennel Risotto with Scallops
- Fry off a finely diced onion in a generous slug of olive oil over a low heat.
- Once soft, add one fennel, cut into thin (about 5mm) slices.
- Add about 400g/14oz arborio rice, and stir until all the rice is coated with oil.
- Tip in a small glass of dry sherry or white wine and stir in.
- Then add the juice and zest from two lemons and continue to stir.
- Cover with a generous amount of vegetable stock, bring to a simmer and put the lid on. Stir every 5 minutes or so for the next 30-40 minutes, making sure the rice doesn't stick to the bottom, and adding more stock or hot water as required by the rice (I never bother with the one spoon at a time method - it's ever so consuming and I'm not sure it makes that much difference - do try not to forget your risotto tho - it will burn!)
- When the rice is cooked to your taste, stir in a little butter and parmesan for extra creaminess (optional).
- Heat a little oil in a frying pan til fairly hot, and sear 8 scallops on both sides. Turn heat down and cook for 3 or 4 minutes until cooked through.
- Serve the risotto with a little parmesan and then the scallops and top, and some green beans on the side.