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

pan seared scallopsYou will need:

12 scallops cleaned
1 medium butternut squash
250grms risotto rice
1 large shallot finely chopped
1 clove garlic crushed
600ml chicken stock
50grms butter
50ml double cream
60grms grated fresh parmesan
Salt and pepper
Nutmeg
Micro greens
Basil oil

Method:

  1. Peel the butternut squash and cut out 16 cubes. Roughly chop the remaining squash and cook separately in salted water.
  2. Refresh the cubes in cold water and keep to one side.
  3. 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.
  4. 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).
  5. Sweat the shallot into a little butter with garlic until soft. Add the rice and cook for a further 2 minutes.
  6. 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.
  7. Add the butter, half the parmesan, double cream and some of the squash puree. Season with salt and pepper.
  8. 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.

To serve:

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.

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