This Scallops Risotto Pairs Perfectly With English Sparking Wine
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1 month ago
Saturday evening, sorted
A mouthwatering brown butter scallops risotto deliciously accompanied by Hambledon Vineyard’s Première Cuvée
Recipe: English Scallops Risotto
With browned butter, this recipe enjoys an additional toasty depth and richness, making it the perfect pairing to Hambledon’s creamy and complex cuvée.
Ingredients:
Serves 4
- 50g butter
- 2 cloves of garlic
- 220g risotto rice
- 120ml white wine
- 700ml chicken stock
- 50g of parmesan
- 12 scallops
- 1/2 lemon juiced
- Hambledon Vineyard Premiere Cuvée, to serve. Produced exclusively from its own estate on the South East facing chalk slopes in the historic village of Hambledon.
Method:
- Heat 1 tbsp of the butter in a deep frying pan and then fry garlic for about a minute before adding rice. Coat in butter and toast until the rice loses some of its transparency. Add the white wine, stirring frequently and simmer until it’s mostly absorbed.
- While continuously stirring, add a ladle of the chicken stock to the rice. Stir until this is absorbed. Add another ladle and repeat until most of the stock has been absorbed and the rice is cooked al dente. Season with salt and pepper, and stir in the parmesan plus half the butter. Cover with lid; leave to rest.
- In a frying pan, heat your oil of choice. Pat the scallops dry with kitchen roll, season lightly with salt, and pop them in the pan. Sear for one to two minutes on each side until golden brown. Remove to a plate. Add the remaining butter to the frying pan, stirring until it’s foaming and browned. Transfer to a heatproof bowl.
- Return the risotto to the heat, and now add the lemon juice, extra parmesan, scallops and finally drizzle with the brown butter. Serve immediately with a cool, crisp glass of Hambledon Vineyard’s Première Cuvée (best served between 10-12 °C).
Wine Notes
Aged for at least 62 months on the lees, delivering a creamy, elegant texture. Notes of ripe apricot, white peach and baked red apple which evolve into tarte Tatin and almond croissant. A dusting of crumble finish develops a mineral, chalky quality, nodding to its Hampshire terroir. Immensely enjoyable. Available from Fortnum & Mason, The Bottle Club, House of Malt & Selfridges.
