Directions

1. Make the parsley oil by blanching the parsley in boiling water for about 15 seconds and letting it cooldown for about 5 minutes in an ice bath.

2. Add the parsley to a blender with the oil and blend until smooth.
3. Strain the oil through a fine sieve and follow this up by straining it through a kitchen cloth, or coffee filter. down push it through just be patient.
4. Mince the shallots and celery sticks. Separate the parsley stems and leaves, set the leaves aside and finely mince the stems.
5. In a big pan, sautee the shallot, celery and parsley stems in some oil.
6. Add the rice and let it toasted for some minutes before deglazing with a generous glass of white wine. Follow this up with a bit of chicken broth and keep adding this until the rice is almost fully cooked.
7. Finish the risotto with some parmigiano, butter, lemon juice and optional zest, salt and pepper.
8. Clean your scallops
9. Add neutral oil to a pan and heat until the smoke point. add the scallops and sear until the release from the pan, rotate and in with some butter to baste for a minute or two. Set aside
10. Add some samphire to the scallop grease and toss until a little soften (don’t heat to long otherwise it will lose it crunch)
11. Serve the scallops on top of the risotto and garnish with the samphire and parsley oil. Enjoy!