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Holy crap, this was good. I adapted risotto to pair well with scallops while remaining summery and light.
Make a strong tea (about 1 liter) of Stash Lemon and Ginger Make risotto as per usual, substituting tea for chx/veg stock. Do not add garlic, onions, or mushrooms. Season with salt, per taste. Add 2 Tbsp chopped fresh sage just before risotto is done. Add a smidge of parmesan or other hard cheese (or even omit all together)
Scallops: Heat skillet, melt butter (I prefer Irish butter) Place rinsed, dry sea scallops into skillet. Turn, baste until just done.
Serve in flat bowls with risotto, 2 or 3 scallops, drizzle of beurre blanc.
Pair with 2001 or 2004 JJ Prüm Spätlese.
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