Pan-Fried Scallops

Name: Pan-Fried Scallops
Yield: Serves 4
Cuisine: United Kingdom
Ingredients: ½ onion, finely chopped; 150 ml/¼ pint white wine; 3 sun-dried tomatoes, finely diced; 8 large or 12 small scallops; 75 g/3 oz Arborio rice; 1 stick celery; 125 g/4 oz sun-dried tomatoes; 1 leek; 50 g/2 oz butter; 1 onion; 2 carrots; 2 tablespoons olive oil; olive oil (see method); 6 tomatoes (preferably tinned whole Italian plum tomatoes); 2 garlic cloves; 900 ml/¼ pints water; about25 g/1 oz butter; ½ head of fennel; about25 g/1 oz grated Parmesan cheese, plus extra, shaved, to serve; shavings of Parmesan, to garnish; 50 g/2 oz pine nuts, roasted; 50 g/2 oz Parmesan; tomato stock (see above)

with Sun-dried Tomato Risotto and Pesto

Preparation info

Serves
4

Difficulty
Medium

Appears in

Great British Chefs 2

By Kit Chapman

Published 1995

About

Ingredients

8 large or 12 small scallops
shavings of Parmesan, to garnish

Europe
United Kingdom
Dinner
Pescatarian
England
Gluten-free

Method

To make the pesto, place all the ingredients except the olive oil in a liquidizer or food processor. With the motor running, add the olive oil slowly and carefully, until it reaches the desired consistency.

To make the tomato stock, heat the oil in a pan, add all the vegetables, and cook briefly until softened but not coloured. Add the wine and water, bring to the boil, then simmer for