happy 30

I made an awesome dinner for Nathan in celebration of his 30th Birthday

Seared sea scallops on lemon risotto with crispy truffle potatoes

For the Risotto:

saute a chopped onion over med heat for 2-3 minutes

add a chopped shallot

garlic clove minced

add Arborio Rice and cook for a minute

add 1/2 cup white wine

at this point cook the risotto like a traditional recipe

adding a cup of chicken stock

at a time until the rice is creamy and cooked

add 1/2 cup parm cheese

juice of a lemon

cooked asparagus

S&P to taste

For the scallops:

Cut up 2-3 pieces of bacon

cook until the fat begins to render

Season scallops with S&P

Add a little bit of butter to the bacon

make sure the pan is very hot

cook scallops about 2-3 minutes so that they are nice and bro

wn on the outside

but still rare in the middle

Top the risotto and scallops with the fried potatoes covered in truffle salt

and chopped chives or parsley. Drizzle a little of the brown bacon butter around the risotto.