In which Jeanne wishes everyone a happy Valentine’s Day with Scallops Risotto

14Feb09

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Okay, so Valentine’s Day is totally a Hallmark Holiday, but it IS still a holiday, and it’s one that you’re supposed to spend with your loved one(s). Guys, don’t forget, bring your lady flowers today! Then, take her to a nice restaurant and treat her to some culinary delights. Now go. Do it.

For the rest of you who are single (or would rather stay home and not spend exhorbitant amounts on restaurant food – restaurants really do use this as an opportunity to exploit everyone, don’t they?), get a couple friends together and celebrate Single Awareness Day by making this: Scallops Risotto! It’s not that difficult to make – it just takes a little bit of time and patience. And the end result is an elegant, delicious, Valentine’s-Day-Worthy treat! (Then you take pictures of your awesomeness and make all your couples friends jealous because you ate a better meal than they did).

I actually made this last week for a bunch of my friends – for fun, and not for Valentine’s or whatever. There was quite a fiasco regarding who was coming (flakers are no fun, let me tell you that, especially if you end up with extra scallops floating around), but in the end it was a great experience. I love my friends. This is my Valentine’s Day dedication to you guys! <3

Scallops Risotto (as modified from Crabby Cook)

Serves 4

Risotto

  • 1 Cups Jasmine Rice (I know I know – but it’s all I had on hand, and it came out pretty well! Just don’t wash the rice before you use it)
  • 7 Cups low sodium chicken broth
  • 4 Tbsp unsalted butter
  • 3/4 Cup onion (minced)
  • 3/4 Cup dry white wine
  • 1 Cup freshly grated Parmesan Cheese
  • Salt

Directions

  1. Heat the broth in  medium saucepan and keep it warm.
  2. Melt 3 tablespoons of the butter in a large skillet over medium-high heat. Add the minced onion and cook, sitrring until the onion has softened and become a pale yellow color (this should take a couple of minutes).
  3. Add the rice and stir constantly for a minute, mixing carefully and making sure that the rice is fully incorporated with the onion.
  4. Stir in the wine and keep stirring until it’s almost entirely evaporated.
  5. Add a ladleful of the warm broth and stir. Keep stirring. After the broth is nearly evaporated, stir in another ladleful of broth.
  6. Stir constantly and gently. Repeat this process until you’ve incorporated all 7 cups of broth. The risotto should be creamy but still a little “al dente” in texture.
  7. While you’re mixing in the broth, check occassionally for seasoning. You may or may not need to add extra salt. Remember that the cheese will add some flavor as well.
  8. When the last ladleful of broth goes in and is almost evaporated, add the last tbsp of butter and the parmesan cheese.

118

Scallops

  • Approximately 2-3 scallops per person
  • Salt and pepper
  • 1 Tbsp unsalted butter
  • 1 Tbsp grapeseed oil

Directions

  1. Salt and pepper both sides of the scallops.
  2. Heat a saute pan and add the butter and oil and heat to the point where it’s almost smoking.
  3. Add the scallops to the pan and step back and let it cook without disturbing it for at least one full minute. Don’t touch them, otherwise you won’t get a nice crust on them.
  4. After a minute, use tongs (or, because I’m Asian and have no tongs in my apartment to speak of, chopsticks) to flip the scallops. Leave them again for another minute.
  5. Remove the scallops (they should be soft and tender, otherwise you’ve overcooked them).
  6. Serve!

Note: you can deglaze the pan with some extra broth from the risotto, and then use that deglazed broth as an extra flavoring when you put the dish together.

Plating

Put a scoop of risotto on a plate, and place 2-3 scallops on top. Drizzle some of the deglazing broth onto the scallops and risotto and garnish with chopped parsley (or not, it’s up to you.) Serve and enjoy!

Happy Vday, my loves.

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