Catchy title, huh!
I had some scallops in the freezer and was trying to decide what to do with them, apart from obviously eating them. I came across a recipe online for Pea and Mint Risotto with Scallops and thought that would do the trick nicely as I had all the salient ingredients to hand.
As a bonus, it was another excuse to get out the 'Big Block of Cheese', because nothing really bad can happen on a day where you can put the big block of Reggiano to good use.
We've had enough risotto posts in the Confined Kitchen, so I'll not burble about making it, other than to say, I used red onion rather than shallots and frozen peas because that's what I had. And I cut down the quantities by about half from the recipe since there is only the two of us.
Here are some pics to prove it happened...
Even if I say so myself, it was really good and it got a thumbs up from the husband. This I will be making again.
I had some scallops in the freezer and was trying to decide what to do with them, apart from obviously eating them. I came across a recipe online for Pea and Mint Risotto with Scallops and thought that would do the trick nicely as I had all the salient ingredients to hand.
As a bonus, it was another excuse to get out the 'Big Block of Cheese', because nothing really bad can happen on a day where you can put the big block of Reggiano to good use.
We've had enough risotto posts in the Confined Kitchen, so I'll not burble about making it, other than to say, I used red onion rather than shallots and frozen peas because that's what I had. And I cut down the quantities by about half from the recipe since there is only the two of us.
Here are some pics to prove it happened...
Even if I say so myself, it was really good and it got a thumbs up from the husband. This I will be making again.
That looks *delicious*. And reminds me I've scallops in the freezer. I should make a plan for those.
ReplyDeleteIt really was good. And yay that I could remind you of your own scallop cache!
DeleteI must definitely try this some time.
ReplyDeleteI'd definitely recommend it. It's on my to make again list for sure.
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