You’ll Need
For the Risotto Cakes
350g cooked saffron risotto, completely chilled
6 king prawns, peeled and deveined
6 king scallops, side muscle removed
1 tbsp butter
1 clove garlic, finely grated
40g Parmesan, finely grated
60g plain flour
2 eggs, beaten
120g panko breadcrumbs
Oil spray
Sea salt
Freshly cracked black pepper
For the Lemon Beurre Blanc
1 shallot, finely diced
100ml dry white wine
75ml fish stock
100ml double cream
80g cold unsalted butter, diced
1 tsp Dijon mustard
Juice of ½ lemon
1 tbsp fresh chives, finely chopped
To Serve
Pea shoots
Fresh chives
Lemon wedges
Parmesan shavings
Optional but Dangerous
Oscietra caviar
Black truffle shavings
Samphire
Brown shrimp
Method
Preheat your air fryer to 200°C.
Pat the scallops and king prawns completely dry with kitchen paper.
Season lightly with sea salt and freshly cracked black pepper.
Heat the butter in a frying pan over a medium-high heat.
Cook the king prawns for 1 minute per side until just pink.
Remove from the pan.
Sear the scallops for 45–60 seconds per side until lightly golden.
Allow the seafood to cool completely before roughly chopping into bite-sized pieces.
Fold the seafood, garlic and Parmesan gently through the chilled saffron risotto.
Divide the mixture into 6 equal portions.
Shape into thick, compact cakes.
Coat each cake in the flour, then the beaten egg, then the panko breadcrumbs, pressing firmly so the coating adheres evenly.
Lightly spray both sides with oil.
Arrange the risotto cakes in the air fryer basket.
Air fry at 200°C for 10–12 minutes, carefully turning halfway through, until beautifully crisp and deep golden.
Meanwhile, melt a small knob of butter in a saucepan.
Cook the shallot for 2 minutes until softened.
Pour in the white wine and fish stock.
Simmer until reduced by around two-thirds.
Stir in the double cream and Dijon mustard.
Reduce the heat to low.
Gradually whisk in the cold butter, a few cubes at a time, until the sauce becomes glossy and velvety.
Finish with the lemon juice and chopped chives.
Arrange two or three risotto cakes on each plate.
Spoon the warm beurre blanc around the cakes.
Finish with pea shoots, fresh chives, Parmesan shavings and a wedge of lemon.
If using, garnish with a spoonful of Oscietra caviar or a few delicate black truffle shavings.