Recipe of Favorite Scallop and Prawn Risotto with Chorizo

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We hope you got insight from reading it, now let's go back to scallop and prawn risotto with chorizo recipe. You can have scallop and prawn risotto with chorizo using 14 ingredients and 12 steps. Here is how you achieve it.

The ingredients needed to prepare Scallop and Prawn Risotto with Chorizo:

1. Take 150 grams of fresh scallops.
2. Provide 175 grams of king prawns.
3. Use 100 grams of chorizo cubed.
4. Use 125 grams of frozen peas.
5. Take 1 stick of celery finely chopped.
6. Use 1 of small red onion finely chopped.
7. Take 25 grams of butter.
8. You need 150 grams of risotto rice.
9. You need 400 ml of veg stock.
10. You need 1 of medium bunch of fresh basil chopped.
11. Use 100 ml of white wine.
12. Prepare 1 of lemon.
13. Prepare 1 pinch of salt and pepper for seasoning.
14. Get 1 dash of olive oil.

Steps to make Scallop and Prawn Risotto with Chorizo:

1. You will need 3 pans. A large wide pan for the Risotto. A pan for your stock and a frying pan for the Scallops and Chorizo..
2. Melt butter in risotto pan with a little olive oil and a dash of water over a low heat..
3. Add onion and celery and cook over low heat until soft..
4. Add rice to pan and stir gently for a minute. Then add wine..
5. When rice has soaked the wine turn up heat to medium and start adding stock a ladle at a time. Add more when rice has soaked in stock. Repeat this until you have used two thirds of stock..
6. When you have one third stock left add a little olive oil to frying pan and add Scallops. Cook over a medium heat until brown both sides..
7. While Scallops are cooking add Prawns and Peas to risotto. Keep adding stock. If you run out you can use boiling water..
8. When Scallops are ready remove from pan and set aside and add Chorizo. Cook for about three minutes turning occasionally..
9. When Chorizo is ready add to risotto with Scallops..
10. When risotto has an oozy texture remove from heat stir in basil and add zest of lemon and squeeze in juice of half the lemon..
11. Season to taste and pour over a dash of olive oil. Give it a stir and cover for a couple of minutes..
12. Serve with a glass or two of leftover wine. Enjoy..

Once the prawns have cooked, spoon the risotto into bowls and top with the seared scallops. The combination of spicy chorizo and chilli with creamy scallops and a touch of honey gives this easy starter a sensational flavour. Heat a heavy griddle pan over a high heat. Fry the chorizo until it is browned and some of the juices are running in the pan. Seared Chorizo and Scallops. by Carolyn Cope.

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