Pan-fried Seabass, Seared King Scallops, Brown Shrimp and Spinach Risotto

Each month Glenn Morrill, our head chef, will take a dish from our 2 AA Rosette awarded menu and detail how you can best recreate it at home.

Ingredients (serves two people)

• 1 Sea Bass (2 Fillets)
• 6 King Scallops
• 100g Risotto Rice
• 100g Spinach
• 50g Brown Shrimps
• 250ml Vegetable Stock
• 100ml Semi Skimmed Milk
• 5g Garlic Puree
• 3g Lecithin
• 2 diced Shallots
• 1 diced Clove of Garlic
• Salt and Pepper

For the Risotto

Heat a little oil and Butter in a pan before gently cooking the Shallots and Garlic for about 3 minutes until soft but not coloured. Add the Risotto Rice and cook for 3 to 4 minutes until translucent then gradually add the Vegetable Stock. Cook for about 15 minutes until all of the stock has been absorbed. Just before serving add the Shrimps and Spinach to heat for about two minutes. Grated Parmesan can also be added at this stage if you’re wanting a slightly creamier Risotto.

For the Garlic Foam

Warm the Milk and Garlic Puree in a pan then add the Lecithin (this helps the milk to foam). When the Lecithin has dissolved whisk the mixture, ideally with an electric whisk, to create the foam.

Cooking the Sea Bass and the Scallops

Heat a non-stick pan and add a little olive oil (not extra virgin as this will overpower the flavour of the fish). Score the skin of the Sea Bass fillets and place the fish in the frying pan skin side down. Cook on a gentle heat for about five minutes after which the Bass should be cooked.

In another pan heat some olive oil over a high heat then cook the Scallops on each side for two minutes until golden.

When cooking the fish and scallops don’t forget to season at every stage of cooking.