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.


Jason said...

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

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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