Mushroom Risotto and Sea Scallops
With the unseasonably cool weather (hopefully leaving us today) I’ve been craving comfort foods the last few days. On my Sunday morning visit to Pike Place Fish Market the guys brought the fresh sea scallops to my attention and a plan was born!
I first made a simple Mushroom Risotto with a recipe similar to this one, although I used 3/4 cup rice with 1 quart of stock. After adding the cheese I stirred in 1 – 2 cups of chopped kale, and let it steam while I finished off the scallops.
The scallops were also simply prepared. Make sure they are completely dry and then sear them in a cast iron pan – any skillet will do but cast iron gives a beautiful sear – with a little hot oil and butter for about 3 minutes per side.