Instructions: Place the olive oil in a heated pan. Add the chopped shallots and stir. Add the rosemary leaves and keep the sticks aside. Add the arborio rice and some vermouth, and leave on a gentle heat. Remove the scallops from their shells and clean. Skewer the scallops with the rosemary sticks, leaving some chopped for the risotto. Add to risotto with basil.

Add the sea salt and olive oil to skewered scallops and fry. Take the chopped carrots, cover in flour and add to a large pan of oil for a few seconds. Add the stock to the risotto as required whilst cooking. Serve on a dish and decorate with carrots and scallops and baby spinach salad.

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