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.