Seared scallops w/ mushroom & asparagus rice

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I know – we’ve been having scallops a lot lately but they have been really tasty so, when they are on sale, we take advantage. I recently made a list of cooking goals for the next year (or so), in part because I just finished reading “My Life in France” by Julia Child, which was a delightful book and I am sad that I am done with it. One of my goals is risotto which, for some really silly reason, I find terribly intimidating. I have no idea why but I do… so I wanted to work on some techniques in prep – if that makes any sense. One was cooking the asparagus pieces so that they are still crisp. We like rice with the sauteed scallops so this all worked.

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Coarsely chopped white mushrooms were sauteed in a bit of olive oil until they were just starting to brown, then 1 cup of long grain converted rice was added and browned slightly. ****next time I’m going to get a different variety of mushroom to switch up the flavors.

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Next 1 and 1/2c of water and 1/2 c of red wine was added – brought to a boil – covered and simmered for 20+ minutes until all the liquid had been absorbed.

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Thin asparagus was cleaned, etc and cut into bite-sized pieces. These were sauteed in a bit of olive oil & butter until they started to brown – leaving them tender with just a bit of Snap.

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The asparagus was tossed into the rice

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Scallops were washed and patted dry and sauteed in a skilled with a bit of butter

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Served up with a splash of fresh lime juice squeezed over the scallops – not bad for a Monday Dinner!

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