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Salmon & Scallops with Ginger & Lemongrass Risotto

Salmon & Scallops with Ginger & Lemongrass Risotto

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This dish of Salmon and Scallops with Ginger and Lemongrass Risotto is next level tasty! Fragrant, flavoursome, with a little kick.It looks fabulous too!
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Prep Time 30 minutes
Cook Time 35 minutes
Total Time 1 hour 5 minutes
Servings: 4 people
Course: Main Course
Cuisine: Thai
Calories: 670
Ingredients Method Nutrition Notes

Ingredients
  

  • 50g Butter
  • 5 cm Ginger, peeled and diced
  • 2 Lemongrass thinly chopped
  • 2 Kaffir Lime Leaves, remove stalk and thinly slice
  • 2 Garlic cloves, peeled and chopped
  • 1 Shallot, peeled and diced
  • 400ml Chicken stock
  • 125g Arborio Rice
  • 75ml White Wine
  • 30g Parmesan, grated
  • 25g Mascarpone
  • 1 Lime, juice only
  • 50ml Double Cream
  • 15g Coriander, chopped
For the Sauce
  • 3 large Scallop Roes
  • 50ml White Wine
  • 100ml Double Cream
  • 25g Unsalted Butter
  • ½ Shallot peeled and diced
  • 5 cm Ginger, sliced
  • 1 Lemongrass, sliced
For the Fish
  • 4 large Scallops
  • 2 x 150g Salmon fillets

Method
 

  1. In a pan warm the Chicken Stock.
  2. In a large pan melt the butter, add the Lemongrass, Kaffir Lime leaves, Ginger, Garlic and Shallots, cook for 3-4 minutes until softened.
  3. Add the Rice and coat.
  4. Add the Wine and stir.
  5. A ladle at a time add the Chicken Stock and keep stirring.
  6. Simmer for 20 minutes, or until the rice is al dente.
  7. Finish with the Cream, Parmesan, Mascarpone and Lime juice.
  8. Season and sprinkle over the Coriander.
To make the sauce: place all the ingredients in a pan, bring to the boil then simmer for 5 minutes.
  1. Blitz until smooth then sieve into a clean pan and keep warm.
  2. To cook the fish: add the oil into a non-stick frying pan.
  3. Season the salmon then fry skin side down for 4 minutes.
  4. Flip over then add the Scallops.
  5. After 1 minute flip the Scallops over, add the butter and when foaming nape all over.
To serve, spoon the risotto onto plates.
  1. Top with salmon and scallops, spoon over the sauce.
  2. Sprinkle over sliced chillies.

Nutrition

Calories: 670kcalCarbohydrates: 17gProtein: 32gFat: 50gSaturated Fat: 27gSodium: 660mgFiber: 1gSugar: 3g

Notes

When making the risotto, toast the rice briefly before adding the wine and stock. This helps seal the grains and prevents them from becoming too sticky.
For a thinner sauce, you can add a splash more cream or white wine when reheating.
Ensure your pan is hot before adding the fish to get a good sear and prevent sticking.

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