Thursday, June 3, 2010

Scallops and Asparagus Risotto



Inspired by Rachelle & Ryan and by seeing so many asparagus recipes on Scott's blog...

I went to Hartman's for the first time yesterday and was surprised at how beautiful the produce and seafood were. I bought some scallops, they were huge! Some were eaten with the risotto, some are now marinating in lime juice for my ceviche lunch.

I never measure for risotto. For inspiration, here is what I put in it:
Pinot Grigio, Vermouth, French shallots, Homemade Chicken Stock, Parma, Lemon Zest.
The scallops were cooked in bacon fat. Bacon Candice. Bacon everywhere.

5 comments:

Jason said...

You can never have enough bacon. Your risotto looks great.
Jason

Marysol said...

Bacon doesn't make as nice a sear for the scallops... but it makes up for it in the taste department!

Thanks Jason, looking forward to reading more of your posts ;P

Meg said...

i just made a lemon risotto last night with roasted asparagus on the side! this sounds amazing. YUMM

Rachelle said...

Nice! Those look very yummy. And I looooooove bacon!

Yessi said...

Hartman's is both great and terrible at the same time, I find.
The selection can be pretty fabulous, it's so convenient, but at the same time, being in the store at busy times creates that xmas-rush-esque terror in the air -- any time of year.
It is a hard thing to put into words.

 
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