Squid ink risotto, seared scallops, nori seaweed crisp by Craig Floate

Ingredients

• 1 litre fish stock
• 2 tbsp olive oil, plus 2 teaspoons
• 6 spring onions, finely sliced
• 1 clove garlic, peeled
• 250g risotto rice
• 125ml white wine
• 2 sachets squid ink
• 1 fresh red chilli, de-seeded and finely chopped
• Pepper, to taste
• Sprig of parsley to garnish
• 1 sheet of nori seaweed
• 2 large fresh scallops

Method

1. Put nori seaweed sheets in a low temp oven to dry out and become crispy.
2. Heat the stock or make up the cube with boiling water, and keep the stock warm in a saucepan on the lowest heat.
3. Warm the two tablespoons oil in a large, heavy-based saucepan and soften the sliced spring onions for two minutes on a low heat. Keep stirring and don’t let them burn.
4. Grate in the garlic and turn up the heat. Toss in the rice and turn it in the oil so it is slicked and shiny.
5. Pour in the red wine and let it bubble up over the rice.
6. Wearing disposable vinyl gloves, snip in the squid ink and carefully dunk the squeezed-out sachets into the separate pan of hot stock to get out any remaining ink.
7. Then add and keep adding ladlefuls of hot stock to the rice, letting one ladleful be absorbed before adding the next, stirring all the while.
8. When the rice has had 15 minutes, you can be less assiduous on the stirring front and get on with the squid, if you’re using this.
9. Cook scallops in a hot frying pan with a little oil, sear the scallops on each side for about 45 seconds to 1 minute, then turn over and repeat. You are looking for a nice golden brown crust on the outside and translucent in the middle.
10. In a frying pan, heat the remaining 2 teaspoons olive oil and the chilli until sizzling, then add the squid rings and cook, stirring or shaking the pan a little, for 3 minutes. Season with ground pepper, to taste.
11. By this time, the black risotto should be ready.

This recipe was provided to H&C News by Chef Craig Floate and we would like to thank Craig for his recipe, can’t wait to try it.

Craig provides a variety of chef services as detailed in his website

Craig can be contacted by phone on : 07845 083 793

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