for the visually inclined


Stuffed Scallops with Mushroom Risotto

Ingredients 12 fresh sea scallops Filling 1 garlic clove, cut into 4 pieces 1 Tbs. pine nuts 1 cup basil leaves Risotto 1 Tbs. oilve oil 3/4 cup shallots, finely chopped 1 tsp. fresh thyme leaves 1/2 cup shiitake mushrooms, diced 3/4 cup Arborio rice 1 cup chicken broth 1/2 tsp. salt 1/4 tsp. pepper 1 Tbs. oilve oil 1 Tbs. butter 2 Tbs. freshly grated parmesan Directions 1. Bring 2 cups of water to a boil. Add the filling ingredients and boil for 20 to 30 seconds. Drain and rinse in cold water. 2. Puree the filling and add 1/8 tsp. salt. 3. Slice each scallop about 2/3 through horizontally so that it opens like a book. 4. Place 1 tsp. of pureed filling into each scallop and "close". Brush both sides of the scallops with oilive oil and sprinkle with 1/8 tsp. salt. Set the stuffed scallops aside. 5. For the risotto, saute the olive oil, onion, thyme, and mushrooms on low heat for 2 minutes. 6. Add the Arborio rice and mix well. 7. Add the broth, salt, and pepper. Cover the pan and let it simmer for 20 minutes. 8. Add the oilve oil, butter, and parmesan to the rice until they are well mixed. 9. Heat a skillet over medium-high heat and brown both sides of the scallops. 10. Serve the scallops over the rice.

Adapted from Fast Food My Way by Jacques Pepin

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