I can’t think of a better way to start the New Year than with some delicious scallops. We all love scallops in our family. Especially with some delicious risotto. A lot of people are intimidated to make risotto- but one needs to have a bit of patience. The method is quite simple and the flavor combinations are limitless. I decided to add fresh thyme and Pecorino cheese in this dish. I love Pecorino for its delicious punch of flavor.
The scallops are super easy to make. All one needs is a good non-stick pan, some delicious olive oil and salt and pepper. The pan needs to be screaming hot and the scallops are done in minutes. To complete the meal, I dressed some delicious arugula with olive oil, lemon juice, salt and pepper.
The whole meal was very easy to make and didn’t take very long. Try this in the New Year…. a great start!
- 2 tablespoons extra virgin olive oil
- 2 medium shallots, chopped
- 3 garlic cloves, chopped
- 4 to 5 sprigs fresh thyme
- 1 cup Arborio rice
- 4 cups chicken broth, heated
- ½ cup half and half
- 1 cup Pecorino cheese, shredded
- Salt
- Pepper
Heat a large frying pan with the olive oil on medium heat. Add the shallots and cloves and sauté on medium heat for 2 to 3 minutes. Add the thyme and rice and sauté for a minute. Add the chicken broth half cup at a time, stirring constantly on medium heat. Keep repeating the process till the rice is cooked. Add the half and half and cheese. Taste for seasonings and add the salt and pepper.
- 2 tablespoons extra virgin olive oil
- 12 large scallops or more
- Salt
- Pepper
Heat a large non-stick pan and add the oil. Saute the scallops on high and brown on both sides, about 2 minutes each (depends on the size of the scallops). Serve on top of risotto.
Arugula Salad
- 3 cups baby arugula
- Juice of half lemon
- 2 teaspoons extra virgin olive oil
- Salt
- Pepper
Toss the arugula with the lemon juice, oil, salt and pepper. Add a cup of tossed greens on top of the scallops and serve.
If you are trying to feed your kids less pasta- you need to try this dish. A few months ago, I started buying tofu noodles (shirataki noodles) from an Asian store. Later I noticed them in my regular super market and was thrilled. They are very low in calories and are delicious. The texture is a bit different and might need a bit getting used to- but sky is the limit with them.
We were in the city on a Monday for lunch and as usual even after a delicious meal- I was thinking about what to cook for dinner. I asked my husband for ideas and he suggested some thing South Indian. I reminded him Mondays are my busy day since our daughter has some activities after school and we don’t get home until about 6 PM. I don’t get a lot of time to cook and my daughter is super hungry when we get home. So, I need to prepare something in the afternoon and put it together quickly once we get home.
This is one of my favorite dishes I have made recently. I love, love Latin flavored foods right now- somehow the phase has lasted a long time. Every time I start thinking of cooking something, I can only think of smoked paprika, poblano peppers, etc.
I have never made gumbo before. I decided to give it a try- why not? All I need is a good recipe… so I decided to do some research and found a few recipes which I combined and tweaked and came up with my version of gumbo.
