Summer Scallops for Winter

I am sitting here at my kitchen counter, needing to rest, but energetic and wanting to do something. But, it is COLD. Its not so much cold, but the severe difference from the 80 degree weather we had here in San Antonio yesterday makes it seem unbearable outside now that it is 20. So, I sit here, with a glass of wine, some cheese, and some old photographs...of food. Some of the best moments in my life have been centered around food. And so, after wanting to begin the process of a blog for so long, I begin tonight.

The first post is for a Summer Risotto with Watercress and Pan-Seared Scallops. Sounds fancy, but it really isn't. I love risotto. It can be made and mixed with light ingredients- some fresh lemon juice, fresh herbs, peas- to make it a summery dish. Or it can be finished heavily with parmesan and butter, cooked with wild mushrooms, for a more wintry touch. But on this hot evening, a lighter risotto was called for. And scallops, why not? You pay $30 at a restaurant for three seared ones. Why not pay $15 for some nice plump juicy scallops for two?

This was actually my first experience cooking scallops. I researched online the proper methods for preparing these nice buttery fishy gems. Most recipes called for a simple sear on seasoned scallops and finished off with butter, lemon juice, and/or white wine. So that's just what I did. I seared the scallops in some olive oil. Once lightly browned, I squeezed in some lemon juice and swirled in a pat of butter. Delicious. If I had had white wine, I would have added that too, although it really wasn't necessary. The watercress, a spicy herbacous green, was wonderful. Lightly dressed in a squeeze of lemon and extra virgin olive oil, it was a very nice addition to the risotto and scallops.

The risotto consisted of a pretty standard recipe (See below). The creamy, velvety consistency of the rice with the richness of the scallops fit together just right. I can't wait to make this again. Come on summer!

Summer Risotto (Yield: 4 servings)

1 c. arborio rice

1 leek

4 c. hot chicken broth

1/4- 1/2 c. parmesan cheese, grated

1 TB. butter

salt and pepper

parsley, chopped, for garnish

Start by cleaning your leek. Chop the white part only into small, uniform pieces. You can substitute onion if leek is not available. Lightly saute in olive oil until translucent. Stir in rice and toast until the grains are covered in oil. Add a ladle (about 1 c.) of hot broth and stir constantly until the liquid has been absorbed. Continue, adding a ladle at a time until the rice is cooked al dente and the rice has cooked to a creamy consistency. It should almost look like a slightly thickened porridge. Finish by stirring in parmesan and butter. Thin out rice with additional broth if necessary. Season. Finish with chopped parsley. Serve immediately.