Magpie Recipe: Scallops and asparagus

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This week’s recipe of the week, courtesy of Paul Gildroy at the Magpie Cafe, is scallops and asparagus. Here’s how to make it.


Chef Paul Gildroy

Chef Paul Gildroy

12 King scallops, 12 rashers streaky bacon, 12 asparagus (cut in half), 1 medium onion (finely diced), 1 clove garlic (crushed), 200g risotto rice,

100ml white wine, half litre chicken stock, 300ml whole milk, 150ml double cream,

oil, salt and pepper, knob of butter, chopped parsley


In a pan, place the bottom halves of the asparagus with the chicken stock, milk and


Bring to the boil and reduce to a simmer, cook until the asparagus is tender.

Remove from the heat and blitz in a blender until smooth, then pass through a sieve reserving the liquid.

In a separate pan, heat a little oil and add the diced onion and cook until opaque, add the rice and then the wine.

Over a medium/low heat gradually add the asparagus stock, stirring occasionally. Once all the asparagus stock has been added check that the rice is cooked (it should be opaque with a slight firmness in the centre).

If it requires longer continue to cook, add a little boiling water if necessary as the risotto should be of a creamy consistency and not thick, finish with the double cream to give it that extra creaminess and season to taste.

For the scallops, wrap each in a slice of bacon, heat a little oil in a pan and add them to the pan, cook for 3 minutes or until the bacon is crisp.

Turn the scallops over and continue to cook, add to the pan the Asparagus tips and place the whole pan into a pre heated oven (220c) for 4-5 minutes. To serve, place a good spoonful of risotto into dishes and the place on top 3 scallops per portion and 3 pieces of asparagus. Add the knob of butter to the pan and some chopped parsley and spoon this over the scallops and serve immediately.