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.
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.
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.
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.
The asparagus was tossed into the rice
Scallops were washed and patted dry and sauteed in a skilled with a bit of butter
Served up with a splash of fresh lime juice squeezed over the scallops – not bad for a Monday Dinner!