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Featured Cookbook
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Chicken Simmered in Soy and Star Anise
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Seared Scallops on Lemon and Spinach Risotto
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Corn Cakes with Proscuitto Salad
Book Description
This is the third stylish and inspirational book by Donna Hay. It is a guide to eating well without compromising nutrition or time. Chapters on 10-, 20-, and 30-minute recipes emphasize stress-free cooking. Also included are a guide to tools of the trade and a checklist to ensure that your home is well-stocked with the gourmet essentials!
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New Food Fast
Authors: Donna Hay
Date: November 1999
ISBN: 1551109786
Publisher: Whitecap Books
Paperback
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Servings: 4
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1 tablespoon oil
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cracked black pepper and sea salt
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1 scallops, removed from the shell
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Lemon and Spinach Risotto:
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5 1/2 cups (44 fl oz) vegetable stock
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2 tablespoons oil
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2 cups arborio rice
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2 teaspoons lemon rind, grated
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200 g (1/2 oz) baby English spinach leaves
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cracked black pepper and sea salt
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parmesan shavings
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To cook the lemon and spinach risotto, place the stock in a saucepan over medium-high heat and allow to come to a boil then reduce to a simmer.
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Heat the oil in another saucepan over medium high heat. Add the rice and cook for 1 minute. Add the stock, 2 cups at a time, stirring frequently and cooking until all the stock has been absorbed. Continue adding cups of stock until all the stock has been absorbed and the rice is tender. Season with pepper and sea salt and keep risotto warm.
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Heat the oil in a frying pan over high heat. Sprinkle pepper and sea salt over the scallops. Place scallops in the pan and cook for 20-30 seconds on each side or until seared.
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To serve, stir the lemon rind and the spinach through the risotto and spoon onto serving plates. Top with the scallops and serve with lemon wedges and parmesan on the side.
More From This Book:
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Chicken Simmered in Soy and Star Anise
-
Seared Scallops on Lemon and Spinach Risotto
-
Corn Cakes with Proscuitto Salad
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