Scallop risotto

Heat the oil in a deep frying pan and fry the shallot until softened, about 8 mins. Stir in the garlic, fry for another minute then stir in the rice. Toast for a few minutes, stirring to coat in the oil, then add the wine and bubble until mostly absorbed.

While continually stirring, add a ladle of the stock to the rice, and keep stirring until it has been absorbed. Add another ladle, and keep going until most of the stock has been absorbed, and the rice is tender and creamy. Check for seasoning, stir in the parmesan, 25g butter, and cover with a lid. Leave to rest off the heat while you fry the scallops.

Heat a frying pan over a high heat. Pat the scallops dry on kitchen paper, season with salt, and brush lightly with a little oil. Add to the very hot pan, and sear for 1-2 mins on each side until golden brown, or 2-3 mins for larger scallops. Remove to plate. Take the frying pan off the heat, and stir in 50g butter. Stirring until foaming and browned and smelling nutty. Add back to a low heat if you need to. Season with black pepper, the chives, lemon juice and mace. Add the scallops back to the warm brown butter, and spoon over the tops.

Give the risotto a final stir before transferring into two shallow bowls. Add the scallops to the dishes and spoon over the chive brown butter to serve.