We opened presents last night with our family plus my brothers’ girlfriends, and I wanted to make a nice dinner. My dad wanted scallops and I wanted to try my hand at this awesome mushroom risotto my friend, Chuck, makes for dinner parties every once in a while (recipe by Tyler Florence). Everything turned out, and the family LOVED the food. Disclaimer: it’s not necessarily a healthy meal, but I supposed it’s okay to splurge every once in a while. 🙂
GARLIC LEMON SCALLOPS
- 2 lbs. scallops
- 3/4 c. butter
- 1/2 tsp. salt
- 1/8 tsp. black pepper
- 2 T. lemon juice
Melt butter in pan. Once it starts to bubble, add scallops. Cook 3-4 minutes, flip and repeat. Scallops are done when they’re opaque and fork tender. Remove from pan and add lemon juice to de-glaze. Add salt and pepper and pour over scallops to serve.
- 8 c. chicken stock
- 2 c. arborio rice
- 2 lbs. mushrooms (any type), roughly chopped
- 2 tsp. dried thyme
- 2 tsp. parsley flakes
- 1 onion, chopped and divided
- 4 cloves garlic, finely chopped
- 2 T. butter
- 1/2 c. dry white wine
- 1/2 c. fresh shredded parmesan
- olive oil
- salt and pepper to taste
Heat chicken broth in a sauce pan over low heat. (Should have steam rising off it, but not boiling.)
Sauté 1/2 onion and 2 cloves garlic in a little olive oil until transparent. Add mushrooms, butter and herbs. Sauté until mushrooms are lightly browned. Set aside.
In large stock pot, sauté remaining onions and garlic. Once transparent, add rice and stir quickly to coat and prevent sticking. Once rice is opaque (looks relatively white) add wine and stir/cook until it’s almost all evaporated.
Add 1 cup chicken broth and continuously stir until rice has absorbed almost all the liquid. Continue adding chicken stock, 1 cup at a time, until all broth has been added (it’ll look really creamy). Add mushrooms and cheese and stir to combine.
It’s a LOT of stirring, but trust me, the end result is WELL worth it.