Steamed scallops, saffron risotto cake and pea laksa

Doughboy scallops are one of the few species that attach themselves to a surface (as opposed to free-living scallops). They are also known as sponge scallop. In this recipe they are teamed with a saffron risotto cake and a spicy laksa sauce.

• serves

  4

• prep

  35 minutes

• cook

  50 minutes

• difficulty

  Mid

Ingredients

Risotto Cake

• 400 ml chicken stock 
• ¼ tsp saffron
• ½ onion, chopped
• 2 fresh bay leaves
• 2 tbsp oil
• ¼ cup arborio rice
• salt to taste
• 1 kaffir lime leaf, finely chopped

Laksa Sauce

• 1 tbsp oil
• 2 tbsp laksa paste
• 1 cup water
• 1 cup chicken stock
• 1 kaffir lime leaf
• 100 g fresh peas
• 1 tsp fish sauce

Scallops

• roe from 8 scallops
• salt and pepper
• 4 doughboy scallops

• 4 wombok (Chinese cabbage) leaves, blanched

 

• chilli oil, to serve

Instructions

To make the risotto cake. Heat chicken stock in a saucepan with saffron for about 15 minutes. Fry onion & bay leaves in oil until onion is translucent. Add rice and coat with oil.

Gradually add hot stock one ladle at a time, constantly stirring, waiting till stock is absorbed before adding next ladle. When rice is al dente season to taste and add kaffir lime leaf. Remove bay leaf and allow rice to cool in a tray. Press risotto into a mould and pan-fry risotto cake until golden.

To make the laksa sauce. Heat oil in pan. Fry laksa paste for about 1 minute. Add water, chicken stock and kaffir lime leaf and bring to boil. Allow to simmer for about 10 minutes. Turn off heat. Add peas and fish sauce. Blend and pass through a sieve.

To prepare the scallops, finely chop the scallop roe, season with salt and pepper and spoon over scallops. Wrap in wombok leaf and steam for 5 minutes.

To serve, place risotto cake on plate. Top with steamed scallops in wombok. Pour sauce around risotto cake. Drizzle a few drops of chilli oil on sauce.

Cook's Notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.