Mushroom Risotto - Chef Recipe by Micheal Nguyen
Coarsely chopped (pre-soaked) porcini and Portobello mushrooms are great for this recipe.
4 large wild Canadian scallops
1 baby fennel
1 bunch Continental parsley
1 clove of garlic
2 Tbs olive oil
1 pinch mild chilli powder
1 tsp dried oregano
1 tsp butter
20g shaved Parmesan
Salt and pepper to season
Slice baby fennel and pan fry until slightly coloured. Season with salt and pepper, oregano and a teaspoon of butter. Set aside and keep warm.
Bring a small pot of water to the boil. Add the parsley and cook for a few seconds. Refresh in ice water.
Add parsley, lemon juice, garlic and salt into a blender and mix until smooth (salsa) and set aside.
Slice Parmesan with a peeler to create shavings and set aside.
In a small non-stick pan, drizzle a teaspoon of olive oil. Add scallops and colour for 2 minutes on each side.
Season with chilli powder and salt.
Lay fennel on a large plate and place scallops on top.
Add salsa into the same pan the scallops were cooked in and warm for a few seconds, then spread around the scallops.
Top with Parmesan shavings and drizzle with extra virgin olive oil.
Recipe provided by Machiavelli Restaurant