Ingredients

• 12 MSC scallops

• 120g risotto rice

• 1 tsp Truffle sea salt

• 1 tbsp olive oil

• ½ roasted squash

• 1 shallot, finely diced

• 1 litre of fish stock

• Pinch of saffron

• 2 bay leaves

Method

1. Roast half a butternut squash with a little pinch of Truffle Sea salt for 35-40 mins at 180˚C until soft. Allow to cool slightly and blitz into a smooth paste in a food processor.
2. In a sauté pan soften your shallot in a drizzle of oil and then add in your rice. Stir for 2 mins and then add your squash followed by a ladle of stock. Enrich your stock with some saffron and bay.
3. Cook the risotto for 15-20 mins gradually adding stock and stirring until soft but retaining a little nutty bite. Meanwhile heat a non-stick frying pan and sear your scallops with a little oil. Cook the for no longer than 1 minute on each side so they are still a little springy to touch and then season generously with Truffle salt.
4. Serve the warming risotto with scallops arranged on top.