A Recipe for Scallop Success
Lafayette Inn, Chef Alan Pyles’
Scallop Risotto:
Ingredients
1 cup onions, finely chopped
2 cups mushrooms, chopped
2 cups heavy cream
a dash of garlic powder
a pinch of oregano
1 bag of ready risotto
1 pound Parmesan cheese, shredded or grated
5 colossal scallops
salt & pepper to taste
Directions:
Place a heavy non-stick skillet on the burner at medium-high heat. In a separate skillet, fry one cup of finely chopped onions and two cups of chopped mushrooms until tender. Add two cups of heavy cream, or just enough to cover the vegetables. Season with salt and pepper to taste, and some granulated garlic. Add one pinch of oregano.
Now here is the shortcut. Add to the sauce a bag of ready risotto (Uncle Ben’s works well). Stir in well over a medium heat until the sauce thickens. Add a generous amount of Parmesan cheese. Cover with a lid and remove from the heat.
In the first heated skillet, add 4 to 5 colossal scallops. Avoid turning them until they are brown around the sides. At that point, nudge them until they release from the skillet, flip them, and brown for another 30 seconds. Serve the risotto onto plates or shallow bowls and assemble the scallops on top. Garnish with a little finely chopped parsley.
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