Scallop risotto with black pudding
This recipe is from James Martin's new book, The Collection. James loves black pudding and it goes so well with the delicate sweet flavour of scallops.
Preparation time: 15 minutes
Cooking time: 25 minutes
Serves: 4
1 litre (1 3/4 pints) fresh fish stock
25g (1oz) butter
1 shallot, chopped
1 garlic clove, chopped
1 leek, washed and diced
250g (9oz) risotto rice (either arborio or carnaroli)
50ml (2fl oz) dry white wine
85g (3oz) mascarpone cheese
100g (31/2oz) Parmesan, freshly grated
4tbsp chopped fresh parsley
salt and pepper, to taste
1tbsp olive oil
8 slices black pudding
8 shelled scallops
1 Heat the stock in a large pan on the stove, but do not boil. Melt the butter and sweat the shallot, garlic and leek without colouring.
2 Turn the heat down and add the rice, then stir to coat with butter. Add the wine and cook for a couple of minutes. Add the stock gradually, a little at a time, waiting until the last lot has been absorbed before adding the next. Simmer and cook for about 15 to 20 minutes or until the rice is cooked, but still retains a good “bite”. Add the mascarpone and grated Parmesan to the risotto, along with the chopped parsley. Season well.
3 Meanwhile, heat the oil in a frying pan. When it starts to smoke, add the black pudding and cook for about 3 to 4 minutes. Turn over and add the scallops and cook for 1 to 2 minutes, turning them once.
4 Remove the scallops, then the black pudding. Season both, arrange next to the risotto on the plates and serve.
Per serving: 633cals, 33g fat, 17g saturated fat, 64g carbohydrate
James Martin's collection:
Roast pork
Watercress soup
Seared halibut with mussels and onion sauce
Roast chicken with tapenade
Lancashire hot pot
Chocolate mousse
Sherry trifle with raspberries
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