Tuesday, February 8, 2011
Lemon Risotto with Seared Scallops
This was inspired by my Fast Food recipe book by Marie Claire. Even if you don't happen to have this in your collection you really don't need a recipe, it is just a basic risotto recipe and I added a few ingredients to make it a more special such as a little garlic and some spring onion. The final adding of fresh lemon zest and baby spinach leaves was what make this risotto. It was really lovely, the lemony flavour went wonderfully with seared scallops. It was quite a light tasting risotto (well light for risottos anyway). The scallops I put in a hot fry pan with some butter for less then a minute each side. The had light caramelisation on the edges, were so soft and melted in your mouth with the tender grains of rice. I really like the roe on a scallop, do you?
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Beautiful combination of flavors.
ReplyDeleteLove this blog!!! I hope you visit mine and become a follower, I look forward to seeing you there.
ReplyDeleteI also have the "Food Fast" cookbook and like it very much! In fact, I've planned to try some more recipes from it in the time to come.
ReplyDeleteJust recently, I've had scallops for the first time, but there was no roe on them. They were yummy, though!
Some people like the roe and others don't, but I really like it, it's a very soft texture and has a slighty stronger flavor.
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