Seared Scallops and Asparagus Risotto (GF)

Seared Scallops and Asparagus Risotto (GF)

(4 servings)

Ingredients:

1 lb. Fresh Asparagus, trimmed

4 cups Chicken Broth

½ cup Unsalted Butter, divided

½ cup White Onion, chopped

1½ cups Arborio Rice

½ cup White Wine

½ cup Parmesan Cheese, shredded

1 tbsp. Extra Virgin Olive Oil

1 lb. Sea Scallops

2 tbsp. Lemon Zest

1 medium Fresh Lemon, cut into wedges

Directions:

Cut asparagus in half lengthwise and then in about 2-inch lengths.  Cook in lightly salted boiling water for 2 minutes.  Drain and chill in ice water.  Drain again and set aside.  In a sauce pan, bring chicken broth to a boil and then reduce to a simmer.  In a 4 qt. Dutch oven or pot over medium heat, melt half the butter.  Add onions and cook 3-5 minutes or until onions are softened, stirring occasionally.  Add rice and cook another 3-5 minutes or until rice is golden brown.  Carefully add wine and stirring constantly cook until liquid is fully absorbed.  Now repeat this process with the broth using a half cup at a time.  Once all the broth has been absorbed, add remaining butter, cheese and asparagus.  Stir to combine well and heat through.  In a heavy skillet over medium-high heat, warm oil.  Add scallops and cook about 2 minutes per side or until opaque.  Divide risotto among 4 plates, top with equal amounts of scallops.  Garnish with lemon zest and more cheese.  Squeeze lemon wedges over scallops, season with salt and pepper and serve.

Notes:              You can use fresh or frozen scallops in this dish.  Remember that the sea scallops are the larger ones.  The bay scallops are the tiny ones.  You could use them if the sea scallops aren’t available.  You would need to adjust the cooking time on them.

Ideas for Future Efforts

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Crab Risotto (GF)

Crab Risotto (GF)

(6 servings)

Ingredients:

4 cups Chicken Broth

2 tbsp. Unsalted Butter, divided

1 tbsp. Shallots, chopped

2 cloves Fresh Garlic, minced

1½ cups Arborio Rice

½ cup White Wine

½ lb. Crab Meat, chopped or shredded

2/3 cup Fresh Orange Juice

¼ cup Pecorino Cheese, grated

2 tbsp. Orange Zest

2 tbsp. Fresh Parsley, chopped

Directions:

In a sauce pan, bring broth to boiling.  Then reduce heat to a simmer.  In a 4 qt. Dutch oven or pot over medium heat, melt 1 tbsp. butter.  Add shallot and garlic cooking for one minute.  Add rice stirring to mix and cook for 2 minutes or until rice starts to brown.  Stirring often.  Slowly add the wine and stirring constantly.  Cook rice until wine has been absorbed.  Start adding a ½ cup of broth at a time to rice mixture.  Continue to cook and stir rice until liquid is absorbed.  Repeat this process until all the broth has been absorbed.  It should take about 20 minutes.  Stir in crab and orange juice.  Remove from heat and stir in the remaining butter and the cheese.  Serve immediately and top with the orange zest and parsley.

Notes:              Depending on how much you like garlic, use large cloves or adjust to your taste.

Notes:              You can use fresh, frozen or canned crab for this dish.  Whichever you prefer or can get easily.

Ideas for Future Efforts

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Gluten-Free Seafood Riscotto

Risotto is an Italian rice dish that can come with about any other ingredient to make it a great entrée.  The basics of the dish; Arborio rice, butter, onion or shallot, wine and broth are gluten-free.  As are most other ingredients you might add.

This makes it an entrée or side dish to become a staple in a gluten-free diet.

It is also, in many forms, a good vegetarian dish.  The broth that is called for in the dish is usually chicken and vegetable broth.  Mushrooms, asparagus, peas are great vegetables to use in it for a vegetarian.  Tofu works well here too.

This week, however, we are dealing with seafood dishes.  Wednesday’s “Crab Risotto (GF)” can use fresh, frozen or canned crab.  Thursday’s dish, “Seared Scallops and Asparagus Risotto (GF),” uses sea scallops.  But could use bay scallops if needed.

So give either or both a try when you have a chance.  They are impressive dishes, so you can use them for an upscaled meal with guests.

Until next time, “Happy Cooking” and please help spread the link to this food blog.  Thanks.

Dill Pickle Pasta Salad

Dill Pickle Pasta Salad

(8 servings)

Ingredients:

½ lb. Shell Pasta

¾ cup small Dill Pickles, sliced

2/3 cup Cheddar Cheese, small cubes

3 tbsp. White Onion, finely diced

2 tbsp. Fresh Dill. Chopped

¾ cup Dill Pickle Juice, divided

2/3 cup Mayonnaise

1/3 cup Sour Cream

1/8 tsp. Cayenne Pepper

to taste, Salt and Pepper

Directions:

Cook pasta according to package to al dente.  Drain and rinse under cold water.  In a large bowl, toss pasta with ½ cup of pickle juice.  Set aside and let stand 5 minutes.  Then drain and discard pickle juice.  Now add sliced pickles, cheese, onion and dill.  In a small bowl, whisk together the mayonnaise, sour cream, cayenne pepper and ¼ cup of remaining pickle juice.  Pour over pasta mixture and toss until well combined.  Season with salt and pepper to taste, cover and refrigerate at least 2 hours before serving.  Toss again just before service.

Notes:              You can use other shapes of pasta.  Slice pickles about an eighth of an inch to a quarter of an inch thick.

Ideas for Future Efforts

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German Cucumber Salad

German Cucumber Salad

(6-8 servings)

Ingredients:

2 large Cucumbers, peeled and thinly sliced

1 small Onion, peeled and thinly sliced

3 small Roma Tomatoes, thinly sliced

1 tbsp. Fresh Parsley, chopped

2 tbsp. Fresh Dill, chopped

¼ tsp. Black Pepper

¼ tsp. Salt

1/3 cup Sour Cream

¼ tsp. Dijon Mustard

1 tbsp. White Vinegar

2 tbsp. Milk

½ tsp. Sugar

Directions:

Place the processed cucumber, onion and tomato in a large bowl.  In a small bowl, combine all remaining ingredients with a whisk.  Pour over cucumber mixture and toss to combine.  Taste and adjust seasoning to taste.  Cover and refrigerate at least 2 hours before serving.  Toss again just before serving.

Notes:              It goes with personal preference, but you can half lengthwise the cucumbers and remove seeds.  Then slice each half thinly.  As for the onions, you can use yellow, white or red ones.  Yellow sweet onions may be best though.

Ideas for Future Efforts

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Slightly Different Summer Salads

It’s the middle of the summer and there are still many picnic get togethers left to happen.  So this week I have a couple of slightly different summer salads for you to try.

Wednesday’s “German Cucumber Salad” is a tasty way to use up all those cucumbers from the garden.  It basically is cucumber, onion and tomato with a great dressing to bring it all together.

Then we have “Dill Pickle Pasta Salad” and although it sounds a little strange, if you like dill pickles, you’ll love it.

Both of these recipes can be easily doubled for larger gathering too.

So give them a try and “Happy Cooking” until next time.  Thank you for continuing to share this food blog with others.  Please keep it up.  Thanks.