Recipe - Roasted Salt And Pepper

Easy cook rice
Shell fish stock
Acid butter; (white wine
vinegar,
; onion, cream and
; butter)
Parmesan
Scallops; minced
Oil
Salt and pepper
Lemon juice
Cream
Chives; freshly chopped
Pickled ginger
Fresh coriander

Boil some easy cook rice for 6 minutes.

Stir in some shell fish stock with the rice and stir constantly for 23
minutes.

Add a tablespoon of acid butter.

Blend together the butter, rice and parmesan and minced scallops. Return to
the stove. Cover five to six scallops with oil and salt and pepper and fry
until brown. Squeeze on some lemon juice to flavour.

Mix some cream into the rice and freshly chopped chives. Finally add
pickled ginger and stir. Display rice in the centre of the plate surrounded
with the scallops and garnish with fresh coriander.

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