Get a few scallops under your belt

Jul 27 2008 by Catherine Welford, Sunday Sun

SCALLOPS are my favourite food in the world, so they probably turn up on my dinner table more frequently than most people’s.

Scallops are neither an everyday nor budget choice, but if the credit crunch is keeping you at home for dinner more often these days, this is a simple recipe which is easy to throw together for a special meal in a hurry.

Scallops are a lot easier to come by now, so you should be able to track them down at any decent-sized supermarket if you don’t have a fishmonger. Try the freezer compartment if you can’t find any fresh.

King scallops are the ones to buy for choice, although they’re more expensive than queens as they have a superior taste and are less fiddly to cook. You will need three to five kings per person, depending on size.

The crucial thing to remember when cooking scallops is not to overcook them . . . they only need a couple of minutes on each side.

If, for whatever reason, you don’t fancy scallops, this works beautifully with king prawns, as long as you buy raw ones.

SCALLOPS WITH BACON AND PESTO RISOTTO

SERVES: Four

INGREDIENTS:

For the risotto:

25g (1oz) butter

1 medium onion, finely chopped

300g (10oz) risotto rice

2 cloves garlic, crushed

2tbs dry sherry

1 litre (2pts) hot fish stock, fresh if you have it, from a cube if you don’t

2tbsp green pesto

Salt and freshly-ground black pepper

For the scallops and bacon:

1 tbsp olive oil

2 rashers smoked streaky bacon, chopped into pieces

12-20 king scallops, depending on size, or you could use 300g (10oz) queen scallops or raw king prawns

2tbsp seasoned flour

25g (1oz) butter

Juice of one lemon

Salt and freshly-ground black pepper

METHOD:

V First you need the make the risotto. Melt the butter in a large, heavy-based saucepan, and add the onion and garlic. Cook gently for 10 minutes until the onion is softened.

V Tip the rice into the pan and give it a good stir so that it’s covered in the buttery onion cooking juices.

V Turn up the heat to medium, then add the sherry to the pan, stirring until it is absorbed by the rice.

V Pour about a quarter of the stock into the pan, and stir until it has been absorbed. This shouldn’t take long.

V Add another quarter of the stock, stirring until the rice has swollen and absorbed it. Continue until all the stock is used up, stirring constantly between each addition. This should take around 20 minutes, and the end result should be a creamy and soft risotto, the rice grains soft with a hint of bite in the centre.

V Add the pesto to the rice, check the seasoning, and set aside while you quickly cook the scallops.

V Heat the oil in a frying pan. Cook the bacon for a minute or so over a high heat, until it is starting to crisp, then remove with a slotted spoon and set aside.

V While the bacon is cooking, put flour into a small freezer bag and add the scallops to the bag. Seal the top and give it a good shake to ensure the scallops are evenly coated in the seasoned flour.

V Add scallops to pan bacon was cooked in and cook for a couple of minutes, then flip over and cook for the same on the other side. If you are using queen scallops or prawns, they will only need three minutes cooking time in total.

V Put the bacon back into the pan with the scallops and heat through.

V Divide the risotto between four bowls and top with the bacon and scallop mixture. Using the same frying pan, quickly melt the butter and add the lemon juice, making sure that you scrape up all the bacony, scallopy bits from the bottom of the pan.

V Pour the butter and lemon sauce over the waiting risotto and scallops.