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Anthony Shone's scallops and Scotch eggs recipes - 10 September

Nelson scallops with pea and ham risotto

Scotch eggs with tomato and chilli chutney

Nelson scallops with pea and ham risotto

Time: 30 mins
Serves: 4
Costs: $30

Peas and ham are such a good combination. Scallops peas & ham is unbeatable.

Some of the country's best ingredients are starting to return to our pantries and refrigerators don't miss out on them. Scallops are just coming out and peas as well.

These ingredients don't need much work keep it fresh and simple it's the Zibibbo way and always will be.

250g fresh scallops
100g peas
250g arborio rice
100g diced bacon 
1 diced white onion
1 diced garlic clove
1/2 cup parmesan cheese
1 tbsp butter
1 tbsp mascarpone
1/2 cup white wine
700ml stock (fish or chicken)
1 bunch chopped parsley
Olive oil

- In a pot fry onions and garlic until soft.
- Add the rice gently saute, the rice will start to become translucent this is a good time to add the wine and season the rice.
- Cook until the rice has absorbed all of the wine.
- Start adding the stock until rice is about 3/4 cooked then add the bacon and peas.
- Continue to cook the rice until the grains have a nice firm shape but a soft bite.
- Now add the parmesan, mascarpone and the but mix till smooth and creamy.
- Finish with herbs, olive oil and a bit more parmesan.
- In hot pan sear the scallops in olive oil season well.

Scotch eggs with tomato and chilli chutney

Portions: 4
Cost: $10
Can be prepared in 45 minutes or less.

1/2 kg country-style or herbed sausage meat
1 tsp crumbled dried sage
1/2 tsp dried thyme, crumbled
1/4 tsp cayenne
4 hard-boiled large eggs
1/2 cup all-purpose flour
2 raw large eggs, beaten lightly
1 cup fresh bread crumbs
Vegetable oil for deep-frying the eggs


- In a large bowl combine well the sausage, the sage, the thyme, and the cayenne, divide the mixture into 4 equal portions, and flatten each portion into a thin round.
- Enclose each hard-boiled egg completely in 1 of the sausage rounds, patting the sausage into place.
- Dredge the sausage-coated eggs in the flour, shaking off the excess, dip them in the raw eggs, letting the excess drip off, and roll them gently in the bread crumbs, coating them well.
- In a deep fryer heat 2 1/2 inches of the oil to 180degC and in it fry the Scotch eggs, 2 at a time, turning them and transferring them to paper towels to drain with a slotted spoon as they are done, for 10 minutes.

Tomato and chilli chutney

8-10 fresh red chillies
8 ripe red peppers
Olive oil
2 medium red onions, peeled and chopped
Sprig of fresh rosemary, leaves picked and chopped
2 fresh bay leaves
5cm piece of cinnamon stick
Sea salt and freshly ground black pepper
100g brown sugar
150ml balsamic vinegar

- Finely chop peppers and chilli by hand or put in a food processor and whiz up.
- Then put to one side.
- Heat a saucepan and pour in a splash of olive oil. Add the onions, rosemary, bay leaves and cinnamon and season with a little salt and pepper.
- Cook very slowly for about 20 minutes or so, until the onions become rich, golden and sticky.
- Add the chopped peppers and chillies, the sugar and the vinegar to the onions and keep cooking.
- When the liquid reduces and you're left with a lovely thick sticky chutney, season well to taste.
- Remove the cinnamon stick and the bay leaves. Either spoon into the sterilised jars and put them in a cool dark place, or keep in the fridge and use right away. In sterilized jars, the chutney should keep for a couple of months.