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Seared Scallops, Garden Peas & Asparagus Risotto


  • 2 servings of Par-cooked risotto
  • 4 Scallops
  • Peas
  • Asparagus


  1. Bring a large pan of water to boil
  2. Add the risotto to the boiling water and bring down to a gently simmer. Cook for 15 minutes 
  3. After the risotto has been cooking for 10 minutes place 1tbsp of oil in a frying pan on a high heat 
  4. Take the scallops out of the pouch and pat dry with some kitchen roll. Lightly season with just salt
  5. Place the scallops in the pan and cook for 2 minutes on each side 
  6. Remove the scallops and allow to rest. Add the peas and asparagus to the pan with a splash of water from the risotto pan 
  7. Carefully remove the risotto and add to the pan with the peas and asparagus mixing everything through 
  8. Divide the risotto between two plates and place two scallops on each. Enjoy! 

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