Peat Smoked Scallop Serving Suggestions and Recipes

 1. Field and wild mushroom risotto with Peat Smoked Scallops

This is a really beautiful dish that uses the Peat Smoked Scallops at the end of preparation. The whole dish will be suffused with a sweet smokey flavour from the shellfish that is a perfect partner for the rich flavour from the porcini mushrooms.

Ingredients, to serve 2 as a main course

200g best arborio risotto rice

50g dried porcini mushrooms

200g fresh closed cup mushrooms (open cup will make a very dark risotto), sliced

1 medium sized onion, finely sliced and chopped

2 cloves of peeled garlic, crushed and chopped, or grated

3 tablespoons olive oil

50g grated parmesan cheese

tablespoon mascarpone cheese

100g Peat Smoked Scallops

325 ml of beef consommé or beef stock, or a good quality vegetable stock

2 bay leaves

good splash of white wine

Freshly ground black pepper to taste

handful of torn basil leaves or chopped parsley

Advance preparation

Heat the stock and wine together until almost boiling then pour over the dried mushrooms in a heat-proof bowl and leave for 45 minutes for the porcini to re-hydrate and a lovely deep coloured stock to develop. Remove the mushrooms with a slotted spoon and chop into smaller pieces.

Method

Heat a heavy bottomed pan or cast iron pan and melt the butter in the olive oil. Add the chopped onion, garlic and bay leaves and sauté until the onion is soft but not browned.

Add the rice and stir well to cover all the grains. Keep the rice moving as it starts to absorb the liquid making sure it does not stick to the base. Add the sliced mushrooms and porcini and a ladle full of the stock and stir about frequently to prevent the rice sticking to the bottom. Continue adding stock a ladle at a time and as it is absorbed.

Once all of the stock has been used test the rice to see if it is cooked - it should be firm but not chalky. If more liquid is needed at dashes of boiling water until the rice cooked. Remove the pan from the heat, put on a lid and put aside.

In a non-stick sauté or frying pan head a little oil until quite hot and add the scallop discs. They will start of brown immediately and should be quickly turned over to bronze both sides. Fold the scallops, mascapone cheese, parmesan and black pepper into the risotto until all the mascapone has melted to make a uniform creamy sauce.

Serve immediately with the herbs sprinkled on top and finish with a drizzle of best olive oil.