Sometimes I like to jolt a little excitement into a plain old weeknight with something a bit decadent. One night this week, I decided to make sweet pea risotto with scallops. Doesn't that sound fancy?
Maybe so, but it was really easy. The only problem I encountered is that my scallops didn't get nicely browned the way they do when you order them in restaurants. I dried them adequately (I thought), but they emerged kinda pale, which is too bad. See for yourself.
recipe I used was from Tyler Florence, about whom I have mixed feelings. Sometimes I think he's cute and charming; other times it's clear that he thinks he's cute and charming. There's a whiff of the overgrown frat boy in him. That said, his food often looks good, and his recipes tend to work. He did, however, say to cook the scallops over medium heat. Next time I would turn it up--way up. I want my scallops to have that gorgeous golden crust that not only adds flavor but contrasts so well with their smooth interior.
There seems to be one universal method of making risotto, am I right? Once you learn it, you barely need to read another recipe. I learned how to make risotto in 1994 and in the ensuing 16 years have found little to no variation in recipes. The only thing that was different about this recipe is that you blend one cup of the peas with a bit of chicken broth to make an electric green puree, which you stir into the risotto toward the end. The combination of sweet peas with the faintly briny scallops was delightful.
Don't freak out when I say this, but I think the recipe could be improved...
with some pork.
I was thinking a little prosciutto stirred in would be great, or even better, garnishing the whole thing with crumbled bacon. Bacon and scallops are like Paul Newman and Joanne Woodward. Or, for my fellow "Friday Night Lights" fans, like Tim Riggins and Lyla Garrity. Cheek-to-cheek for eternity.
Speaking of true love, I'm very excited about my Valentine's Day post, so don't forget to circle back around on Sunday. Until then, have a great weekend!
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