Scallop Risotto

Ingredients
500 g frozen scallops
1 tsp salt
1/2 tsp red chilli powder
1/4 tsp turmeric powder
***
350 g Risotto rice (arborio rice)
A carrot (thinly sliced)
A leek (thinly sliced)
An Onion (chopped)
A green chilli (half slit)
2 shallots (chopped)
2 garlic cloves(chopped)
15cl liquid cream
2 tbsp olive oil
10 g butter
150 ml white wine
1.5 litres water + 2 stock cubes
Freshly ground pepper
Salt to taste
A pinch of turmeric (optional)
Freshly grated parmesan
Chopped chives
Method
Thaw frozen scallops by running coldwater over them.
If you are using fresh scallops, wash several times in cold water to remove sand.
Strain & then blot dry with kitchen paper.
Marinate them with tumeric,chilli & salt & keep aside.
***
Boil water with stock cubes & keep aside.
Heat butter in a frying pan. Fry shallots & garlic, till translucent.
Then add sliced ( leeks +carrot+chilli) & fry for 3 mn.
Add 2tbsp white wine & stir again for 2mn.
Remove from fire & add liquid cream.
Garnish with salt, pepper & curry leaves. Keep aside.
***
Heat olive oil in a thick bottomed vessel & fry onions till translucent.
Then stir in rice & fry till it changes it colour.
Add white wine until it's completely absorbed.
Then add a ladle of stock, simmer & stir again.
Continue this until the rice is well cooked.
Then add the prepared vegetable mix & stir once again.
***
Heat oil in a nonstick pan & fry marinated scallops (each side 2 mn)
Serve hot with freshly grated parmesan.
Decorate the prepared risotto with chives & scallops.

Spicy Risotto with Scallops

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