"The most essential part of my day is a proper dinner." - Rachael Ray
Currently G and I are snowed in at our home in Virginia Beach. During this time, we have been testing out some of the new kitchen gadgets I received for Christmas. We love trying new recipes, and the one I'm sharing today is our new favorite!
Earlier this week I made a scallop risotto dish for G, and he absolutely enjoyed it. Today, I am sharing this amazing recipe with all of you!
What You'll Need:
- 12 Scallops
- Salted or Unsalted Butter
- Bacon
- Mushrooms
- Asparagus
- Black Pepper
- Lemon Pepper Infused Sea Salt
- 1 saucepan
- Olive Oil
- 1 box of Lundberg Farms Parmesan or Traditional Risotto
- 2 pans
Step 1: Get that risotto going!
- In a heavy 2 qt. saucepan, saute rice in ½ Tbsp. olive oil over medium heat for 2 minutes.
- Add 2 1/2 cups of water and contents of seasoning pouch. Stir well and bring to a boil.
- Reduce heat to simmer, cook uncovered for 20 minutes stirring occasionally until rice is tender.
Step 2: Now, begin cooking your bacon. Take several pieces of bacon, and cut them into thin strips. Then fry the bacon bits in a small pan over low to medium heat.
Step 3: Next, begin to saute your finely chopped mushrooms and asparagus spears.
- Add a ½ Tbsp. olive oil and lemon pepper sea salt into the pan of mushrooms. For the asparagus, add a ½ Tbsp. olive oil, black pepper and ½ Tbsp. olive oil. Both items should be cooked over medium heat.
* Pro Tip: Check on your veggies often to ensure they do not over cook.
Step 4: Now, it is time for the scallops! Add a ½ Tbsp. butter and ½ Tbsp. olive oil into a pan over medium/high heat. Make sure that pan is hot to ensure the scallops have a nice golden brown sear on both sides. The scallops should cook for no more than 2 minutes on each side.
* Pro Tip: Pat your scallops dry to make sure there is not any extra moisture before searing. Also, season the scallops right before placing them into the pan. I use lemon pepper sea salt - and it is amazing!
* Bonus Pro Tip: Do not cook your scallops too long! Scallops become tough and chewy when they are overcooked.
Step 5: Finally, add your cooked mushrooms and bacon to the risotto. Stir the ingredients together in the saucepan.
Step 6: Plate, serve, and enjoy!
XO, Analise