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The Caterer

Scallops with lime and peanut risotto

11 September 2006
Scallops with lime and peanut risotto

Ingredients
(serves four)

12 diver-caught scallops
Star anise powder, dusting to taste for scallops

For the risotto 2 shallots, brunoise
1 clove garlic, smoked
15ml sesame oil
60g vialone nano risotto rice
250ml shellfish or satay stock
1 lime, juice and zest
Coriander, roughly chopped
30g butter
25g smooth peanut butter

For the dressing 1 egg yolk
10ml lime juice
50ml peanut oil
30g satay paste
Salt and pepper

For the straws 50g puff paste
10g satay paste

For the salad Picked curly endive
Picked coriander
Coriander oil

Method

Remove scallops from their shell. Clean, wash and dry. To make the risotto, soften shallots and garlic in sesame oil, add the rice and coat in oil. Gradually add the stock until it is fully absorbed. Finish with the lime, coriander, butter and peanut butter.

To make the dressing, place the egg yolk in a bowl over a bain-marie with lime juice, and whisk to sabayon. Gradually add the peanut oil, then finish with satay paste. Season.

To make the straws, roll out the puff paste, spread the satay paste over it and fold into three. Refrigerate until hard. Roll out again, cut into strips and twist together the strands to make straws. Bake until golden.

Mix salad at the last minute and assemble dish as pictured above.

Photo © Sam Bailey

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