The colors in this dish are very festive and remind me of the holiday season- which is good because that is what every one is looking for right now.

We all love scallops in my family and I cook them very often. I love pairing them with risotto. The creamy rice dish goes so well with the sweet scallops. Now, I know risotto is a bit labor intensive but if you make the scallops with it- which are very quick- it’s a nice combination.

I made the risotto with a bit of shallots and garlic. I slowly added the chicken broth and made the velvety risotto. I wanted to add asparagus and tomatoes. The colors make me happy. The flavors are fabulous- the asparagus with its fresh, grassy flavor and the tomatoes with the sweet and tart burst in your mouth.

The scallops, as I mentioned, are so easy and quick to make. A sprinkle of salt and pepper and a screaming hot pan- is all you need (okay, some oil as well). The trick to perfectly cooked scallops is to turn them as soon as they turn brown. About a minute or two on each side on a very very hot pan. That’s all it takes- very simple.

This dish would be great for an intimate Christmas dinner. The colors are so appropriate and you can’t beat the taste. I would serve a red wine with this- I know a white goes better with scallops but somehow I think of red when risotto comes to mind. The heartiness of the gooey and soft rice is heaven with a yummy glass of red wine.

Whatever you are making for your big holiday- make it with love and enjoy your family and friends.

• 1 cup Arborio rice
• 4 cups chicken broth
• 2 tablespoons olive oil
• 1 medium shallot, chopped
• 2 garlic cloves, chopped
• Salt
• 1 tablespoon unsalted butter
• ½ cup grated parmesan cheese

• 1 to 2 pint cherry tomatoes
• 1 bunch asparagus, end cut off and the tips cut into 2 inch pieces
• 1 tablespoons olive oil
• Salt
• Pepper

Preheat the oven at 400 degrees.

Place the vegetables on a lined cookie sheet. Drizzle with olive oil, salt and pepper. Bake for 20 to 25 minutes until the tomatoes begin to pop. Keep aside.

Heat the 4 cups of chicken broth in a medium saucepan. Bring to a boil and then place on simmer right next to the cooking risotto. In a wide frying pan, heat 2 tablespoons olive oil. Add the shallots and garlic. Saute for 2 to 3 minutes on medium heat. Add the rice and stir for a minute. Add a ladle of chicken broth (about a ¼ cup) to the risotto. Stir on medium heat constantly until the broth is soaked up. Keep adding the broth till the rice is soft and well cooked- it should take about 20 minutes and most of the chicken broth. Add the roasted vegetables and mix well. Taste for seasoning. Add the butter and cheese. Serve pan seared scallops on top.

Pan Seared Scallops

• 1 pound diver sea scallops, cleaned
• 2 tablespoons olive oil
• Salt
• Pepper
• Lemon Juice

In a wide non-stick frying pan, heat the olive oil till almost smoking. Add the scallops and cook for 2 minutes. Sprinkle salt and pepper. Flip the side and cook for another 2 minutes and sprinkle salt and pepper. Drizzle some lemon juice and serve on top of the risotto.