Seared Scallops over Risotto

An easy and fast dinner for a weeknight. I prepared the chopped onion and garlic in the morning, so I just had to add it to the Risotto as I was cooking it. I took some frozen peas out of the freezer and had some fresh broccoli in the refrigerator left over from Farmers Market, so cut it up and got it ready.

Risotto is an easy dish, but you do have to watch and stir and watch and add more liquid. I took a bottle of wine out of the refrigerator and put it on the counter to bring to room temperature. Most people tell you to add everything “hot” to the pan, once you add the rice and EVOO, but I add at room temperature, mostly because I am a little lazy. I almost always have frozen chicken stock, so throw it in the microwave to warm, while I am cutting up veggies.

Garlic Parmesan Risotto

Risotto in 17-25 minutes?! I’m in! Garlic Parmesan Risotto may be the star of the show we call “dinner” in this easy side – it’s sure to please the whole family!CourseSide DishCuisineItalianPrep Time5 minutesCook Time20 minutesTotal Time25 minutesServings4Calories367kcalAuthorKylee Cooks

Ingredients

  • 1/2 medium onion diced finely
  • 4 cloves garlic minced
  • 1 Tb s EVOO
  • 2 Tbs butter
  • 4 cups chicken stock
  •  dry white wine ( I use whatever is left over in the refrigerator, so maybe half a bottle). Cheap wine gives you cheap flavor.
  • 1 cup arborio rice
  • 1 cup freshly grated Parmesan cheese plus extra for serving ( I only use Reggiano Parmigiano, so the flavor is the best it can be)
  • 3 Tbs freshly chopped parsley ( I pick it from my garden, and be sure to remove all the stems, as they are bitter)
  • Peas and Broccoli or what ever veggie you want to add.

Instructions

  • Add butter and oil to a large skillet over medium heat.
  • Add the onions and cook until just tender, then add the garlic. Cook 1 minute longer.
  • Add the rice and toss to coat, (making sure oil gets onto every grain of rice if you can). Remember I did mine ahead of time.
  • Add the wine and stir until it is absorbed.
  • Add 1 ladle of stock and stir until it absorbs.
  • Repeat this until you have used almost all of the stock -(It should take about 17-25 minutes). Taste to make sure it is the texture you want to eat it. Not mushy, but not too al dente.
  • After adding the last ladle of stock, add the parsley, and promptly add the cheese.
  • Let it absorb until it is creamy and thick, but not soupy.
  • Serve, adding extra parmesan if desired.

Seared Scallops

  • Preheat a cast iron skillet over medium high heat.
  • In the meantime, pat the scallops very dry with a paper towel. Sprinkle the scallops with salt and pepper, to season.
  • When the pan is hot, add EVOO, then drop in your scallops, giving them enough room in between so they don’t steam each other. The scallops should make a sizzling noise when you put them in the pan.
  • Cook the scallops for 2 minutes, or untill you can see a little brown on the edges, making sure not to move them or touch them at all.
  • Flip the scallops over with a pair of tongs, and add the butter to the pan. Let the scallops cook for 1 more minute, basting the scallops with the butter.
  • Remove the scallops from the pan and serve over Risotto!

We served this with a Bennett Lane Pinot and loved the dinner. My granddaughter, age ten had joined us for dinner and ate two huge helpings, more that my male friend. She is quite slight, but can really eat if she loves it! Enjoy!

Seared Scallops over Risotto

It’s that Morel time of year!

Growing up on a farm in Northern California, on Sundays we always had “Supper” rather than dinner.  The family would all get together, usually at my grandparents house and have a wonderful late lunch.  It was the one day, my father was not working all day on the farm.  In today’s culture families are so read out, we don’t have this opportunity.  My home town of Colusa, California was small, but our family was big.  There were aunts and uncles and cousins everywhere.  We would come together on holidays and weekends for huge potlucks.  I remember one outside at one of my uncles farms where there were over a hundred people that were all related.

Today, rather than have a late dinner, I took a break and made “supper”.  I am sure my style of supper without fried chicken, mashed potatoes and gravy is different from the way I grew up.  But here is Sunday Supper, with Salmon poached with peas and fresh morels.  Sided with asparagus from yesterday’s Farmers Market in Poulsbo.  This was very easy and quick to prepare.  The Parsley garlic butter was left over from a couple of days ago.  Enjoy!

Poached Wild Salmon With Peas And Morels

Ingredients

2 SERVINGS

  • 2 6–8-ounce center-cut wild king salmon fillets (each about 1 1/2-inch thick)
  • 1 cup dry white wine
  • 2 tablespoons kosher salt plus more for seasoning
  • 4 tablespoons (1/2 stick) unsalted butter
  • 4 ounces fresh morels; sliced, stemmed shiitake; or other mushrooms
  • 1/2 cup shelled fresh (or frozen, thawed) peas
  • 1/2 cup heavy cream
  • Freshly ground black pepper
  • 2 tablespoons minced fresh chives or 2 pea tendrils

Preparation

Place salmon, skin side down, in a large high-sided skillet. Add wine, 2 Tbsp. salt, and cold water to cover salmon by 1/2″. Cover pan and bring liquid to a simmer over medium heat. Reduce heat to medium-low, uncover, and gently poach salmon until just cooked through and barely opaque in the center, about 6 minutes, depending on thickness. Transfer salmon and 2 Tbsp. poaching liquid to a plate; tent loosely with foil.

Meanwhile, melt butter in a medium skillet over medium heat. Add mushrooms and cook, stirring occasionally, until they begin to soften, about 3 minutes. Add 1/2 cup salmon poaching liquid and peas and simmer until peas begin to soften, 2–3 minutes. Add cream and bring sauce to a simmer. Cook until slightly thickened, about 5 minutes. Season to taste with salt and pepper.

Using a spatula, transfer salmon, skin side up, to paper towels. Gently peel off and discard skin. Invert salmon onto serving plates and spoon mushroom sauce over. Garnish with chives.

It’s that Morel time of year!