Chad Chefs at the Clumber Park Hotel and Spa

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Welcome to the third in our series of Chad Chefs professional cooks video series featuring the head chef at the Clumber Park Hotel and Spa, Allan Barratt.

Follow Allan as he takes you through the stages of cooking pan fried scallops, bacon and black pudding risotto.

Head Chef Allan Barratt of the Clumber Park Hotel.

Head Chef Allan Barratt of the Clumber Park Hotel.

Also lookout in this Chad Chefs section of our website for two earlier videos from Lambs at the Market, and The Mint, featured in Chad this month.

Pan Fried Scallops, Bacon & Black Pudding Risotto

(serves 4)

12 King Scallops

Olive Oil

Rock Salt & Cracked White Pepper

400g/14oz Arborio Rice Approx 1.1 litres/2 Pints of Vegetable Stock 1 knob of butter 2 tablespoons olive oil 1 large onion, finely chopped 2 cloves of garlic, finely chopped 2 wine glasses of dry white Wine Sea salt and freshly ground black pepper 70g/2½oz butter 60/2oz freshly grated Parmesan cheese

60g/2oz Diced Bacon

60g/2oz Cooked Black Pudding

• Fry the diced bacon for five minutes until nice and crisp. Drain and set aside.

• Finely dice the white onion & garlic. Sauté in a pan for five or six minutes until there is no colour.

• Add the rice. This is when I like to add the wine so the rice doesn’t catch in the pan & keeps bright white. Reduce the wine by half to remove the harsh alcohol. Season with salt and white pepper.

• Bring the stock to the boil turn down to a simmer.

• Start adding the stock, one large ladle full at a time. Keep stirring and turn the heat down so the rice can absorb the stock. Keep adding the stock a little at a time, allowing it to be absorbed before the next is added. Keep stirring to bring the starch out of the rice, making it fluffy at the ends. After 14 to 16 minutes, check the rice - it should be soft but a little firm.

• Add the black pudding chopped cooked bacon, Leave on the heat for one minute to warm through.

• This is were you need to move quickly. Take a non-stick pan, heat it up and add a drizzle of olive oil. Place the scallops in the pan, season and leave for two minutes. When the scallops change colour up the sides after around two minutes, turn and leave for the last two minutes.

• Remove from the rice from the heat, add the butter, parmesan and some fresh herbs, stir well and leave in a warm place with a lid or plate on top for two minutes so it can relax. Give it a final good stir and plate up.