Seafood with a Lime and Fennel Risotto

Trim off the base of the fennel, remove the outer leave, and then cut into thin strips. Top and tail the spring onions, remove the outer skin and cut into thin pieces across the spring onion. Put a tablespoonful of butter into a thick bottomed saucepan and soften without browning the fennel and onions for a few minutes. Take off the heat and stir in the rice.

Remove and discard the coral from the scallopes, wash the scallopes under cold water and then dry with some kitchen paper. Paint the the scallopes with olive oil on both sides and season lightly with salt and pepper. Remove the scales from the prawn tails but leave the heads attached.

Make some weak (half strength) chicken or vegetable stock using a cube. Make lime juice from a couple of limes. Pour some stock and the glass of white wine over the rice mixture and start to make the risotto in the classic way.

Cut the courgettes into half lengthwise. Use a teaspoon to scoop out the inner flesh and cut the courgettes into thinnish slices. Stir the slices into the risotto after about twenty minutes.

Meanwhile sear the scallops on both sides in a tablespoonful of olive oil for about two minutes per side. Take out the pan and keep warm in a low oven. Add the prawns to the pan and cook on both sides until pink, and then add to the scallops.

When the risotto is almost ready, add about half the lime juice and taste adding some more if needed. Seaso the risotto with a little salt if need be, and stir in a further tablespoonful of butter.

Spoon the risotto on to serving dishes, put the scallopes and prawns on top, add a slice of lime (for decoration really) and serve  Zoom  .