seared scallops over crab and asparagus risotto


I'm one of those who likes to make resolutions every new year. Typically, I'll make a resolution that touches a different aspect: like health, mind, body, relationships, etc. One year I resolved to not cut my hair for a whole year so I can grow it out, it really tested my patience and now I love having long hair. Another year I resolved to read a book a month, I read 13 that year. This year, I'm keeping it simple. Here they are, in no specific order:
  1. Relationships: Keep in touch with friends using the phone or hand-written notes. 
  2. Health: Take better care of my skin & hair. 
  3. Creativity: Cook with ingredients I rarely use. 
  4. Mind: Read the newspaper at least once a week.
I recently worked on number 3. I went out and bought scallops. It's something I cannot resist ordering whenever I see it on a menu, so why not make it at home. I have to say its super easy and quick to cook. The only reason I can think of why I wouldn't make it all the time is that it does a number on the grocery bill. But I will say that I will be ordering this less when we go out and making it more often at home.

seared scallops

  • 1 lb sea scallops
  • 2 tsp olive oil
  • 2 tsp butter
  • salt and pepper, to taste
  1. rinse scallops with cold water and pat dry with paper towels. salt and pepper the scallops.
  2. heat up butter and oil in a saute pan on high heat. once the pan starts to smoke, place scallops on pan. 
  3. sear the scallops for 1-2 minutes on each side. the scallops should have a golden crust on each side while translucent in the middle. 
crab and asparagus risotto
adapted from bill's food

  • 6 cups homemade chicken stock
  • 4 teaspoons olive oil
  • 1 small onion, finely chopped
  • 1 tsp salt
  • 4 tbsp butter
  • 1-1/2 cups arborio rice
  • 8 asparagus spears, finely sliced on the diagonal
  • 8 ozlump crabmeat
  • Zest and juice of 1 lemon
  • salt and pepper, to taste
  1. heat the stock in a saucepan until boil. reduce the heat and keep it at a simmer.
  2. over medium heat, place the onions, oil, salt, and half the butter in a large saucepan. cook until onions are translucent.
  3. add in the rice and stir for a few minutes. reduce the heat to a medium-low and add one cup of stock at a time, stirring constantly until absorbed. 
  4. continue adding stock and stirring for about 25 minutes. add the asparagus, turn up the heat to a medium and add the remaining stock for a few more minutes or until the rice is al dente and creamy.
  5. remove from heat and stir in the remaining butter, crabmeat, lemon juice and zest. add salt and pepper to taste. cover the saucepan and allow to sit for a few minutes before serving.

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