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Recipe: seared scallops, risotto and truffled vegetables

PUBLISHED: 09:54 13 December 2016

Seared Rye Bay scallops, white chocolate risotto and truffled vegetables

Seared Rye Bay scallops, white chocolate risotto and truffled vegetables

Manu Palomeque 07977074797

Rosemary Shrager Cookery School in Tunbridge Wells shows readers how they can make a fabulous festive feast at home


 4 scallops

 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

 80g Parmesan

 White chocolate

 Lemon juice

 Truffle oil


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.

Truffled vegetables


 1 carrot

 1 courgette

 Lemon juice

 Truffle oil


Peel strips of each vegetable and dress with lemon juice, truffle oil and salt.

To drink

Wine recommendation

Chapel Down, Chardonnay 2011

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