SEARED SCALLOPS ON LEMON AND SPINACH RISOTTO 1 tablespoon oil Cracked black pepper and sea salt 16 scallops, removed from the shell Lemon and spinach risotto 5 1/2 cups vegetable stock 2 tablespoons oil 2 cups arborio rice 2 teaspoons lemon rind, grated 200 g baby English spinach leaves Cracked black pepper and sea salt Parmesan shavings To cook the lemon and spinach risotto, place the stock in a saucepan over medium-high heat and allow to come to the boil then reduce to a simmer.

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 the stock has been absorbed. Continue adding cups of stock and stirring until all the stock has been absorbed and the rice is tender. Season with pepper and sea salt and keep risotto warm. 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. 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.

Serves 4.

[New Food Fast, Donna Hay]