SERVES 4-6

INGREDIENTS:
• 500g peas, cooked and cooled
• 1.5 litres chicken, fish or vegetable stock
• 8 tbsp butter or coconut oil, plus a knob for frying
• 3 shallots, finely chopped
• 400g Arborio rice
• 200ml dry white wine
• Zest of 1 lemon
• 50g Parmesan (optional)
• 400g scallops, cleaned
• Small bunch of mint
• Sea salt and black pepper

DIRECTIONS

1. Place half the peas and 100ml of chicken stock in a blender or food processor and blend until smooth. Set aside.

2. In a medium pan, heat the remaining stock so that it is warm, but not boiling.

3. Place a large deep frying pan over a medium heat and add 4tbsps of butter or coconut oil and the shallots. Cook for about 5 minutes, stirring until soft.

4. Stir in the rice and add the wine. Let it cook until most of the liquid has evaporated. Add a ladle or two of stock. Stir gently and add more once all the liquid has nearly gone. Repeat for about 15 minutes, then check to see if the rice is cooked. If not, continue to add the stock until the rice has reached the ideal consistency, leaving 1 tbsp for the peas.

5. Season and stir in 2 tbsps of butter or coconut oil, the lemon zest and Parmesan.

6. Fold in the pea purée and whole peas. Season, add 1 tbsp of the reserved stock and leave off the heat, covered.

7. Pat the scallops dry. This way, they should crisp up nicely. Melt a knob of butter or coconut oil in a non-stick pan, season both sides of the scallops and add them to the hot pan. Cook for about eight minutes, turning halfway. They should have a nice colour, but still be soft.

8. Taste the risotto and add more seasoning or liquid if needed. Spoon into bowls and divide the scallops equally. Tear over some mint leaves, add a wedge of lemon (for squeezing over) and the grated Parmesan, then serve immediately.