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Risoni with scallops, peas & mascarpone
Risoni with scallops, peas & mascarpone
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Prep Time:
15 minutes
Cook Time:
15 minutes
Total Time:
30 minutes
Risoni is a versatile small pasta also known as orzo, perfect for soups or as a rice alternative.
Ingredients:
  • 400g risoni
  • 150g butter, chopped
  • 3 cloves garlic, crushed
  • 300g fresh podded peas (600g unpodded) or frozen peas
  • 1 celery heart, (see note) stalks finely chopped, leaves reserved
  • 125ml (1/2 cup) dry white wine
  • 24 large scallops
  • 125.00 ml torn mint leaves
  • 125.00 ml torn basil leaves
  • 1 lemon, zested, juiced
  • 6 slices prosciutto, torn
  • 250g (1 cup) mascarpone
  • Olive oil, to drizzle
Instructions:
  • Boil pasta in seasoned water until slightly underdone according to packet instructions. Drain.
  • In a large frying pan over low-medium heat, melt 100g butter. Saute garlic for 1 minute, then add peas and celery. Cook for 5 minutes, stirring occasionally. Pour in wine and 125ml boiling water. Simmer for 3 minutes until veggies are tender.
  • In a large frying pan over medium-high heat, melt 25g of butter. Cook half of the scallops for about 30 seconds on each side until they turn golden brown and are just cooked. Transfer to a plate and repeat the process with the remaining 25g of butter and scallops.
  • - Return the pan with the vegetable mixture to medium heat. - Add the pasta and half of the mint, basil, and celery leaves. - Stir in the lemon zest and juice. - Season with salt and pepper. - Cook, tossing, for 1 minute or until warmed through.
  • Serve individual portions of pasta in shallow bowls. Top each serving with scallops and prosciutto. Add a generous dollop of mascarpone in the center and sprinkle with freshly ground black pepper. Finish by scattering the remaining herbs and celery leaves over the top, then drizzle with olive oil before serving.

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