Recipe: seared scallops, risotto and truffled vegetables
PUBLISHED: 09:54 13 December 2016
Manu Palomeque 07977074797
Rosemary Shrager Cookery School in Tunbridge Wells shows readers how they can make a fabulous festive feast at home
30g unsalted butter
Juice of 1 lemon
Heat oil in a frying pan, add your scallops and caramelise for one minute on each side. Then add your butter and lemon juice and baste over the scallop. Allow to rest.
White chocolate and truffle risotto
50ml olive oil
750ml vegetable stock (hot)
150g arborio rice
100ml white wine
Add your olive oil and rice to a saucepan and stir to coat. Add white wine and simmer. Add stock and simmer until all the stock has been absorbed. Finish with the rest of the ingredients to taste.
Peel strips of each vegetable and dress with lemon juice, truffle oil and salt.
Chapel Down, Chardonnay 2011