Alive and Cooking

Grilled Scallops and Risotto

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(Serves 2)
6 scallops (in half shell)
200g pre-cooked risotto base (refer to recipe from week 7)
2 pieces piquillo peppers, roughly chopped
2 tbsp sour cream
½ cup grated parmesan
2 tbsp chopped parsley
Juice and zest of ½ lemon
Splash of white wine
Extra virgin olive oil


Separate the scallop from the shell, devein and clean the shell.

Into a hot fry pan, add the piquillo peppers, risotto base, lemon juice, splash of white wine, sour cream and parsley. Stir through until combined and well heated.

Place 2 spoons of risotto onto each scallop shell with the scallop on top. Sprinkle with lemon zest and a tsp of Parmesan over each one.

Place under a hot grill (about 12cm below the element) for approx. 3-5 minutes or until the cheese is browned.

Serve with a drizzle of extra virgin olive oil over each scallop.

Grilled Scallops and Risotto