Seared Scallops wrapped in Prosciutto with Butternut Squash and Parmesan Risotto

I have an undying love for Scallops and in Scotland we’re lucky enough to have access to some of the best in the world!

In my latest invention the butternut squash compliments the sweetness of the scallops perfectly and the parmesan adds a slightly nutty edge to the dish, with the Prosciutto adding a hint of salt and added texture.  Finish this little bowl of luxury off with a very light drizzle of white truffle oil!

Ingredients

For the risotto: 

100g risotto rice
100g onions
100g butter
70g Parmesan, grated
1 litre chicken stock
1 tsp tomato puree
1 small butternut squash peeled and cut into 1cm thick cubes
Pinch of saffron
Splash of white wine to deglaze pan

For the scallops:

6 king scallops
3 slices of prosciutto
olive oil
25g butter
6 cocktail sticks

Garnish with Parmesan shavings and watercress and a light drizzle of white truffle oil.

Method

• Add the saffron and tomato puree to the stock and bring to the boil in a large saucepan.  Reduce to a simmer and add the diced butternut squash.  Simmer for around 10 minutes or until the squash is tender.  Remove the squash and set aside.

  

• In another large saucepan melt the butter and add the chopped onions.  Sweat the onions in the butter for around 5 minutes on a medium heat and then add the risotto rice and cook for a few minutes until shiny .  Deglaze the pan with a splash of white wine.

  

• Start slowly ladling in the stock, stirring constantly and ensuring the rice is absorbing it.  This process should take around 20 minutes, depending on how you like your rice cooked.  When there’s just a little stock left add the squash and parmesan to and cook for a further 5 minutes on a low heat.  Season to taste.

  

• Pat the scallops dry and lightly season with salt and pepper. 

• Wrap each scallop in a strip of Parma ham and secure each with a cocktail stick

  

• Heat a glug of oil in a frying pan on a high heat and when almost smoking add the scallops.  Sear the scallops until they are a golden brown on one side, roughly 1 ½ – 2 minutes.  Add the butter and spoon over the scallops during the cooking process.  Now flip over and cook on the other side for a further 1 1/2 minutes.  Be careful with timing when cooking scallops, they should be springy to touch with a slightly translucent centre when cooked properly.

  

• Spoon  the risotto into bowls and add the scallops on top.  Garnish with Parmesan shavings, watercress and a very light drizzle of white truffle oil.

Smoked salmon with beetroot relish and horseradish creme fraiche served on toasted ciabatta

Randomly thought this one up at the gym earlier today so asked the staff for a pen and paper wrote it down!

Salmon and beetroot are a winning combination and the kick from the horseradish really completes this dish!  Very easy to prepare and looks great served layered in a cook ring!

Smoked salmon

• 150g smoked salmon
• dash of olive oil
• squeeze of lemon juice
• salt
• pepper

Beetroot relish

• Splash of live oil
• 1 tbsp lemon juice for cooking
• 150g of fresh  beetroot
• salt
• pepper
• 1/2 lemon, juiced
• 15g of fresh horseradish, grated
• ½ small shallot very finely chopped
• 1 tbsp of horseradish sauce

Horseradish creme fraiche:

150g of crème fraîche

• 25g of horseradish, grated
• 2 tbsp of horseradish sauce
• 1/2 tbsp Dijon mustard
• salt
• pepper
• 1/2 lemon, juiced

Toasted ciabatta:

• 1cm thick pieces of ciabatta or other bread cut into circular shapes
• olive oil
• pepper

For the Beetroot Relish:

1. Place the beetroot with skin on along with the tbsp of lemon juice into  a saucepan  and bring to the boil.  Simmer the beetroot for around 40minutes.
2. Allow the beetroot to cool slightly then remove the skin and dice into small cubes.
3. Combine the cubed beetroot with the 1tbsp of horseradish cream until it develops a buttery consistency.  Mix in the olive oil, grated horseradish, shallot and season with salt and pepper and lemon to taste.  Place in the refrigerator to cool.

For the Horseradish crème fraiche:

1. Place the crème fraiche in a bowl and combine with the horseradish cream, grated horseradish and mustard.  Season with salt and pepper and add the lemon juice to taste.  Whip slightly to thicken the mixture and place in the fridge to keep cool.

For the salmon:

1. Dice the salmon into small cubes and combine with the olive oil, lemon juice and salt and pepper to taste.

For the toasted ciabatta:

1. Pre-heat the oven to gas mark 6/200c
2. Drizzle the cut out circular bread shapes with olive oil and season with black pepper.
3. Cook for 5 to 6 minutes or until golden brown

To serve I use press & present mini cooking rings (by Lakeland), layering the toast at the bottom followed by a layer of the beetroot relish, a layer of the smoked salmon and topped with the crème fraiche cream and a few sprigs of fresh dill.

Stuffed monkfish fillets wrapped in parma ham served on a bed of monkfish and Parmesan risotto

I thought this recipe up yesterday when out shopping for some fresh fish! It’s maybe not the simplest of dishes and it certainly requires good timing skills, but it’s quite possibly the best fish dish i’ve cooked to date! Well worth all the effort and a great all round summery Mediterranean dish!

As i always stress, try to source good quality, fresh produce – it really makes all the difference!

Ingredients

For the monkfish and stuffing:

1 shallot (finely chopped)
A few fresh basil leaves chopped)
2tsp capers
2 garlic cloves (crushed)
1 tsp lemon zest
1/2 lemon juice
1 tbsp olive oil
5 or 6 large sun dried tomatoes (chopped)
2 monkfish fillets
2 large slices of good quality parma ham (enough to completely cover each fillet)
1 additional lemon for roasting
6 cherry tomatoes for roasting
Some additional fresh sage for roasting

For the risotto:

50g risotto rice
Splash of white wine
Splash of red wine vinegar
1/2 onion finely (chopped)
2x garlic cloves (finely chopped)
2 large knobs of butter
3/4 litre of chicken stock
Left over monkfish from cored fillet (chopped)
30g of good quality parmesan (grated)

Method

Stuffing:

1. Combine the shallots, basil, capers, garlic, lemon zest, lemon juice olive oil & sun dried tomatoes together in a bowl and mix together into a stuffing.

2. Cut into the side of the monkfish fillets with a sharp knife and core out how you’d imagine would be the size of an apple core shape out of the fish (leave these cuttings aside for the risotto).  Stuff the fillets with the stuffing mixture.

3. Lay out the parma ham slices and wrap each of them around the fillets (you can use a cocktail stick to ensure the parma ham stays intact).

4. Slice a lemon & the cherry tomatoes and drizzle some olive oil on a roasting tray.  Place the monkfish fillets in the middle of the tray and scatter the lemon, tomatoes and sage around the fillets.  Pre-heat oven to 200C or Gas 7 and set the fish aside for now.

Risotto:

1. Heat the butter in a large saucepan.  When melted, add the chopped onion, garlic & leftover chopped monkfish pieces and cook on a high heat until slightly browned.  Add the risotto rice and continue cooking until the rice is slightly shiny.  Deglaze with a dash of white wine and continue cooking for another minute or 2.

2. Start adding the stock slightly and cook on a medium/high heat for a further 5 minutes.  Season with some black pepper.

Now add the monkfish on the roasting tray to the pre-heated oven!

3. Keep the risotto cooking for a further 15 mins stirring continuously to ensure the rice doesn’t stick to the pan (risotto is a lot to do with judgement and simply getting used to cooking with risotto rice).  Add the grated parmesan to the risotto until it’s completely melted through then add a splash of red wine vinegar and cook for a further 3 minutes or so.

4. The fish should be ready after 15-18 minutes as should the rice.  Now serve the rice on warm plates, remove the fillets from the roasting tray, cut into 3 slice and place on top of the risotto.  Add a couple of the roasted tomatoes and drizzle over the juices from the roasting tray and squeeze some of the roasted lemon over the fish.

My Teriyaki Salmon (Quick and perfect for a small dinner party)

I’m a relative newcomer to cooking Far Eastern cuisine, but this dish always goes down a treat and is quick and simple to make!  I would really urge you to give this a go.  The classic combination of soy sauce, ginger and lime makes for a truly perfect marriage with the salmon!

Teriyaki Salmon:

2 Salmon fillets
60ml Mirin
60 ml dark soy sauce
Juice and zest of 1 lime
1 red chilli finely chopped
Grated ginger (medium chunk)
2 Spring onions sliced and some reserved and cut into thin strips for deep frying (keep some of these strips raw)
2 tablespoons rice wine
40g dark brown sugar
Noodles to serve

1. Combine the mirin, soy sauce, lime (juice and zest), chopped spring onion and chopped chilli in a medium sized bowl.  Add the salmon and marinade on each side for 5 minutes.
2. Heat a good glug of sunflower oil in a small saucepan and deep fry the thin strips of spring onion until lightly crisp.
3. Remove salmon from the marinade and fry dry or with a small amount of oil on a high heat for 2 minutes on the bottom side.
4. Flip the salmon, add the combined ingredients from step 1, and fry for a further 2 minutes.
5. Remove the salmon and place on warm serving plates.
6. Add 2 tablespoons of rice wine to the sauce and reduce to a syrupy consistency.
7. Remove the sauce and set aside.  Add the noodles to the pan and cook for 2-3 minutes.
8. Pour the sauce over the plated salmon, garnish with the deep fried and raw spring onion strips and serve with the noodles and a wedge of lime.