- 6 large scallops, roes intact
- 100g/3½oz butter, softened
- 1 large shallot, finely chopped
- 85g/3oz Arborio rice
- 125ml/4fl oz dry white wine
- 200ml/7fl oz hot fish stock
- 1 tbsp freshly grated Parmesan
- 1 hispi cabbage, stalks removed, leaves separated
- 1 tbsp olive oil
- Preheat the oven to 110C/90C Fan/Gas ¼.
- Remove the roes and blend three with 1 tablespoon of the butter in a food processor until smooth. Place in the fridge.
- Dry the remaining three roes in the oven for 5 hours. Blend into a fine powder and store in a screw-top jar until needed.
- Heat 1 tablespoon of the butter in a large saucepan and gently fry the shallot for 5 minutes, or until soft and translucent. Add the rice to the pan and stir until the grains are coated in butter.
- Pour in the wine and cook until evaporated. Add the hot stock a ladleful at a time, stirring constantly, until the liquid has evaporated. Continue until the stock is used up and the rice is al dente (this will take about 20 minutes).
- Stir in the roe butter and Parmesan and cook for 2 further minutes. Place a lid on and set aside.
- Fry the scallops in the remaining butter for 2–3 minutes on each side, or until just cooked through.
- Meanwhile, blanch the cabbage in boiling salted water for 2 minutes and refresh in iced water, then drain well. Cut out six circles and fry in the oil until crisp.
- Serve the risotto garnished with the crispy cabbage and scallops and eat immediately.