Will you be tucking into a traditional fish and chip dinner for St George’s Day? Executive Head Chef Graham Tinsley MBE has got creative in the kitchen and whipped up a recipe to impress, with a twist to on your classic fish dish to create‚ at home.
Pan seared scallops with a butternut squash risotto and parmesan crackling
You will need:
12 scallops cleaned
1 medium butternut squash
250grms risotto rice
1 large shallot finely chopped
1 clove garlic crushed
600ml chicken stock
50ml double cream
60grms grated fresh parmesan
Salt and pepper
- Peel the butternut squash and cut out 16 cubes. Roughly chop the remaining squash and cook separately in salted water.
- Refresh the cubes in cold water and keep to one side.
- Drain the roughly chopped squash in a colander and place in a food processor with a good knob of butter and puree. Season with salt, pepper and nutmeg.
- Sprinkle half of the grated parmesan into small circles on a non stick baking sheet and bake in the oven for 4 – 5 mins (until crisp).
- Sweat the shallot into a little butter with garlic until soft. Add the rice and cook for a further 2 minutes.
- Slowly add the hot stock a little at a time, letting the rice absorb it before adding more. Keep adding the stock until the rice is almost cooked.
- Add the butter, half the parmesan, double cream and some of the squash puree. Season with salt and pepper.
- Heat a cast iron or non stick frying pan and lightly rub with a little oil. Pan fry the scallops on both sides for 2 – 3 minutes.
Place the risotto onto the plates and dress with a little puree and some squash cubes. Place the scallops on top of the risotto and garnish with the parmesan crisps, some micro cress and basil oil.