Sunday, August 21, 2011

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.