Description
Scallop Risotto
Using Scottish king scallops with its delicate meaty interior and lightly caramelised exterior. Flavoured with lemon, fennel, tabasco, thyme and star anis.
INGREDIENTS: Rice, Scallops (Mollusc), Langoustine (Crustacean), Fish Soup, Parmesan (Milk), Butter (Milk), Shallots, Olive Oil, Lemon, Salt, Pepper Fish Soup Contains: Water, Fish Bones, Langoustine Bodies, White Wine (Sulphites) Mushroom, Carrot, Onion, Leek, Fennel, Tomato Puree, Sea Salt, Brandy (Sulphites) Garlic, Tabasco, Thyme, Fennel Seed, Star Anis, Coriander, Rosemary, Celery
Allergy advice: For allergens, see ingredients in (Bold)
How to cook: for best results oven cook from frozen
Oven: Fan 170C / Electric 190C / Gas Mark 5
- Pre-heat oven
- Remove sleeve and pierce film
- Place on a backing tray in the centre of the oven.
- Cook for 40-45 minutes (from frozen) / 25-30 minutes (from chilled)
Microwave: 850W
Remove sleeve and pierce film.
Place on microwavable plate.
Cook 4mins – stir gently & recover – 3mins (from frozen) 2mins – stir gently & recover – 1min 30sec (from chilled)
Cooking instructions are for guidance only
Should this product defrost, keep refrigerated and consume within 3 days