Just as the asparagus risotto finished up, I seared a couple of big scallops to ride along with the creamy rice to dinner.The risotto recipe and techniques comes from Mark Bittman’s show “The Best Recipes in the World.” The video which accompanies the recipe shows Mario Batali demo-ing how to cook perfect risotto, while Bittman offers color commentary. I’m definitely a convert to Batali’s less stirring method. Instead of using stock, I used the water I blanched the asparagus in, which was seasoned with salt and a garlic clove.
MB featured a couple of scallop treatments on his blog the other day, which brought me to the seafood counter at DiBruno’s. Boy, scallops sure are expensive at just under $20/lb. Four big ones cost about $12.
I missed the mark by about 10-15%. The asparagus tips were a little too al dente, the rice just past al dente, and the scallops a pinch underseasoned. Next time, I think I’ll nail it. If I can afford the scallops.
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