Scallops, Mushrooms, and Scallions

Last weekend I was getting ready to go out to breakfast with my husband and in the background was a show on PBS that I was semi listening to.  Did you ever have one of those moments when suddenly what you aren’t paying attention to suddenly becomes your entire focal point?  Lydia Bastianich was pointing a finger at me and telling me I should pay attention because it was the dinner I had waited for.  Ok,, she didn’t really call out my name but it was a dinner I could have waited for.  I could have literally licked the TV screen.  She had put together a dish of mushrooms and scallions and scallops with a beautifully caramelized crust to them and it had my name written all over it.

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Later that morning, we were out eating breakfast and I’m telling my husband about this dish.  He had the same reaction I did.   Conveniently, the bookstore was right next to where we were  (I know it was fate) and we ran over.  On the spot we bought her new cookbook, “Lydia’s Commonsense Italian Cooking”.  Not only did it have this recipe, but several others I will try soon.  It’s a great addition to your cookbook collection.

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One thing I do want to note on this recipe is that you want dry scallops.  You have to ask for them when you go to the market.  Typically you get the scallops that have sat in some chemical brine and they are slimy and won’t caramelize well.  It’s definitely worth the extra effort and your scallops taste so much better because they haven’t absorbed that chemical brine.

I also added brown rice to this recipe as a starch base.  You don’t need it, but it did add a little substance to the meal.  I just placed a large spoonful under the mushrooms before serving.

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I will definitely make this again.  The mushroom combination hit a home run with the garlic and butter flavors hanging on discretely to every mushroom.  The crunch of the scallion was a nice sharp bite in comparison to the sweet softness of the scallop.

The next time someone yells at you from the TV to pay attention, do it.  This really hit a 4 star YUM rating on my palate.  You need to try this!

 

Seared Scallops with Blue Cheese and Bacon Risotto

No matter what I do in life, it seems it’s always better when bacon is involved.  There is just something about the sweet, salty, meaty combination that makes us all fall in love with it.

I’m not even sure when and where I saw this recipe.  It might have been a posting from a local restaurant or a picture in a magazine, but when I saw bacon and risotto in the same sentence, I knew I wanted to make it  On that same note I remember thinking how much my husband liked scallops and how much I like risotto, so as in life….a perfect pairing!

I’ve always made what I think is a pretty good risotto, but I’ve always used parmesan.  This recipe just shows you that it’s okay to think outside of the box.  Of course, the nice thing about risotto is you can add pretty much whatever you really like and it will come out good.  That is the beauty of this dish.

When you see a picture or have an idea that inspires you….give it a try.  Nothing lost, nothing gained as my grandmother would always say.  You might actually find you’ve created something worth talking about!

Bon Appétit!

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