Ingredients

• 400g risoni
• 150g butter, chopped
• 3 cloves garlic, crushed
• 300g fresh podded peas (600g unpodded) or frozen peas
• 1 celery heart, (see note) stalks finely chopped, leaves reserved
• 125ml (1/2 cup) dry white wine
• 24 large scallops
• 1/2 cup torn mint leaves
• 1/2 cup torn basil leaves
• 1 lemon, zested, juiced
• 6 slices prosciutto, torn
• 250g (1 cup) mascarpone
• Olive oil, to drizzle

Method

• Step 1 Cook pasta in a large saucepan of boiling salted water for 2 minutes less than the cooking time given on the packet (it will be cooked through later). Drain.
• Step 2 Meanwhile, melt 100g butter in a large frying pan over low–medium heat. Add garlic and cook for 1 minute, then add peas and celery stalks, and cook, stirring occasionally, for 5 minutes. Add wine and 125ml (1/2 cup) boiling water and simmer for 3 minutes or until vegetables are tender.
• Step 3 In a separate large frying pan, melt 25g butter over medium–high heat and cook half the scallops for 30 seconds each side or until golden brown and just cooked. Transfer to a plate. Repeat with remaining 25g butter and scallops.
• Step 4 Return pan with vegetable mixture to medium heat. Add pasta and half each mint, basil and celery leaves, then stir in lemon zest and juice. Season with salt and pepper, then cook, tossing, for 1 minute or until warmed through.
• Step 5 Divide pasta among shallow bowls and top with scallops and prosciutto. Dollop a large spoonful of mascarpone in the centre and season with freshly ground black pepper. Scatter with the remaining herbs and celery leaves, then drizzle with olive oil to serve.