Thursday, February 26, 2009

Tomato Risotto with Seared Scallops

One of my favorite foods are Scallops.
But only if they are cooked just right.

Once I tried to get creative,
so I added Scallops to a Alfredo sauce...
it was not a good thing.

So this time
I stuck with a recipe
that I found in one of my
many cookbooks .

And it was wonderful!

Tomato Risotto with Seared Scallops.

1/2 can stewed tomatoes (with basil)
2 garlic cloves, thinly sliced

1 1/2 cups chicken stock
1 tbsp butter
1 shallot, finely sliced
1/2 cup Arborio rice (Risotto Rice)
1/2 cup white wine
Salt and Pepper
1/8 cup Cream Cheese
1/4 cup Parmesan Cheese
1 tsp dried basil
1 tsp dried parsley

6 bay scallops
3 tbsp olive oil

1. In small pot, simmer stewed tomatoes and sliced garlic for 30 minutes.

2. In sauce pan, melt butter over medium heat. Stir in shallots and rice; cook or 1 minute.

3. Pour in wine and cook, stirring until absorbed. Ladle in 1/2 cup of the chicken stock and stir. Repeat the process until the rice is loose and creamy (about 20 minutes)....never stop stirring.

4. Season with salt and pepper. Stir in stewed tomatoes and garlic, cream cheese, Parmesan cheese, and dried herbs.

5. Season scallops with salt and pepper. Heat olive oil in skillet on medium heat. Add scallops and sear. Cook until done.

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