Preparation

Quickly blanch the peas in hot water, then refresh. Puree half of the peas with a stick mixer and set aside.

For the risotto: heat olive oil in a pot and lightly sauté the shallots until glassy. Add the rice and briefly continue sautéing before dousing with the white wine and allowing the liquid to reduce. Then turn down the heat and gradually pour in the chicken stock, stirring constantly, until the rice is soft but still firm to the bite. Work in the pea paste and the grated parmesan, add a couple chunks of cold butter, and stir until creamy. Season with a splash of lemon juice and salt to taste.

Lightly sauté the rest of the peas in a bit of butter. Portion the lettuce hearts and dress them with olive oil, salt, and a some lemon juice.

Meanwhile, lightly salt the scallops and sear them in a pan for around 1 minute on each side, then remove them from the pan and reduce the heat. Deglaze the bits left over from sautéing with the veal jus plus a substantial dash of rum and simmer lightly until a rich sauce forms. Then return the scallops to the pan and spoon the sauce over them.

Place individual servings of the risotto at the centre of their plates, topping each portion with three scallops. Drop on a few peas, garnish with the lettuce hearts and hazel nuts, and drizzle on some sauce to finish.