16-20 scallops, Royal Greenland
300 g. risotto rice, Arborio or Carnaroli
800 ml chicken stock, must be hot
100 ml white wine
200 g peas
100 g pea shoots
50 g orange lentils
50 g beluga lentils
60 g parmesan cheese
25 g butter
3 tbsp vegetable oil
½ hokkaido pumpkin
Peel the pumpkin, scrape out the seeds with a tablespoon and cut into small cubes. Pour boiling water over the lentils and let them soak for about 15 minutes. Sauté the rice in oil until it becomes clear, which should take about 5 minutes. Add the white wine and leave to simmer until the rice has absorbed the wine.
Set a timer for 18 minutes.
Now add 200 ml of the stock a little at a time, allowing the rice to absorb almost all of the liquid before pouring in more.
When there is 5 minutes of cooking time remaining, add the drained lentils together with the pumpkin and peas.
Dry the scallops off with a tea towel, brush them with a little oil and grill them for 2-3 minutes on each side.
When the timer rings, the rice is cooked. Cover with a lid and leave to sit for 1 minute.
Stir in butter and grated parmesan cheese and season with salt and pepper.
Divide up the rice and scallops onto four plates, sprinkle with pea shoots and serve immediately.