Ingredients
Method
1.Dip each scallop into the combined pistachio crumbs and herb seasoning. Arrange on a plate, cover and chill until required.
2.Heat olive oil and sauté the risotto rice and onion over a gentle heat, until just starting to colour. Gradually add half a cup of stock at a time, stirring over a low-medium heat, until rice is just tender and creamy. Add the fresh dill and cream and season to taste.
3.Heat butter in a large frypan and cook scallops over a low-medium heat until puffed and turning opaque, for about 2-3 minutes.
4.Serve spoonfuls of the risotto topped with pistachio scallops.
PER SERVE: Energy: 607kcal, 2540kj Protein: 15g Fat: 41g Saturated fat: 17g Cholesterol: 69mg Carbohydrate: 46g Fibre: 2g Sodium: 1017mg
Note