Sautéed Spot Prawns, Scallops, Sweet Corn & Apple Wood Smoked Bacon Risotto

Ingredients

Yield:

Serves 2

• • 2pc Jumbo scallops
  • 6pc B.C. spot prawns
  • 6pc Dungeness crab
  • 30 g butter
  • 50 g diced shallot
  • 15 g chopped garlic
  • 100g corn
  • 60 g diced bacon
  • 75 ml white wine
  • 500ml hot chicken stock
  • 200g Carnaroli Rice
  • 75 g Grana Padano
  • 30 g butter
  • Chopped chives
  • Salt and pepper

Preparation

Difficulty:

medium

Time:

30 Minutes

Total Time:

15 Minutes

1. • In a shallow pan sauté the shallots in butter until translucent.
   • Add the bacon and corn and sauté until the bacon is cooked, about 3 minutes.
   • Add the rice and start to stir. Sauté for 1 minute to
   • Add wine and continue to stir.
   • Bring the risotto down to a simmer and start adding stock a bit at a time until the rice is cooked. Stir continuously.
   • When the rice is just cooked finish with the parmesan cheese.
   • When the rice is ¾ cooked heat a sauté pan with a small amount of butter.
   • Place the seasoned scallops in the pan and allow to brown slightly on one side (about 1 ½ minutes).
   • Turn them over and add prawns to the pan, sauté for 30 seconds, turn over and add crab legs, sauté for 30 seconds more and remove from heat.
   • Place risotto in a bowl and arrange scallops, prawns, crab over top.
   • Finish with fresh shaved parmesan and chopped chives.
   • Serve immediately.