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This is what our friend Lesley Anne Rowley does with our scallops in her Cotswold kitchen……. its sublime. Makes for a perfect Friday night supper with the one ewe love, try it?????
Here is the smoked scallop Risotto Recipe from Dryhill Kitchen
3 large handfuls of Carluccio’s carnaroli rice.
1 pack of ‘isle of ewe ‘smoked scallops, roes removed and sliced .
1 leek cut into thin rings
1 tablespoon of olive oil
1 cup frozen peas
1 pint of chicken stock [ preferably home made]
zest of 1/2 a lemon
1 tablespoon of lemon juice
1 tablespoon of flat leaf parsley chopped and a sprig for garnishing
1 sprig of fresh mint , finely chopped.
A Drizzle with chilli oil before serving [optional]
Fry the leeks in the olive oil until soft , add the rice stir and cook for 1 minute.
Add the heated stock gradually , 1 ladle at a time during the cooking over a medium heat allowing rice to absorb stock in between ladles.
Half way through the cooking process add the rest of the ingredients, keep stirring , test the bite on the rice to cook to perfection , slightly al dente should take around 20 mins.
Experience Dryhill ,a stunning and unique place to stay in the cotswolds.