Scallops and Herbed Risotto


If you’re celebrating something this is the dish for you! Yet it’s so easy to make you could go for it on a weekday as well.

Scallops and Herbed Risotto
For the Herbed Risotto:
1 1/2 cups Risotto/Arborio rice
6 cups Chicken or Vegetable stock
3 tablespoons Olive Oil
1 Small Onion (finely chopped)
1 cup White Wine
2 tablespoons Fresh Herbs (Thyme, Rosemary, Parsley, Tarragon, etc.)
1 cup grated Parmesan Cheese
Salt & Pepper

Heat up the chicken stock in a large sauce pan and set aside.
In a large heavy bottomed saute pan heat the olive oil on medium high heat. Add the diced onion, cook until translucent and tender, about 5 minutes. Add the salt and pepper and half the fresh herbs.

Add the rice and stir to ensure it gets coated thoroughly in the oil. Toast the rice for about 3 minutes.
Add the wine. When the wine is all absorbed you can start to add the stock one ladle full at a time.

Ladle the hot stock into the rice by half cup increments, stir and wait until all the stock is absorbed until you add more. Continue with this process until the rice is fully cooked and tender. About 20-30 minutes.
You might not need all the stock, I always give the rice a taste every 10 or so minutes to test for doneness.

Right before you add the last couple of ladles full of stock add the rest of the fresh herbs. Lastly, stir in the parmesan cheese.


For the Scallops:
1 lb. large Scallops (about 10-15)
4 tablespoons Compound Butter (divided) or, Plain Unsalted Butter if you’d rather.
2 tablespoons Olive Oil (divided)
1/4 cup Heavy Cream
Chopped Fresh Chives
Salt & Pepper

In a heavy bottomed sauté pan turned to medium high, melt 1 tablespoon of the butter and add 2 tablespoons of the olive oil. Pat the scallops dry with a tea towel or paper towel and sprinkle with salt and pepper. Place 5-7 of the scallops into the butter and fry for about 2 minutes or until golden brown on one side. Flip and then fry for another 2 mins. Remove and place on a warm plate and cover with foil while working on the next batch.
Correctly cooked scallops are rare in the middle.
Repeat procedure for the remaining scallops.
Remove the scallops and place on the plate. Whisk in the heavy cream and reduce for 2-5 minutes, or until it is thickened.

Serve with the Risotto, the cream sauce poured over. Garnish with chives.

Dinner Tonight for iBooks

Guess who’s cookbook is being published for iBooks by Apple? Yep, that’s right!
It should be available Sept 6th! And here’s the best part, it’s only $1.99.
You can get it now as eBook from Blurb if you don’t have iBooks


While we’re on the subject, my first book The Family Table is already available!
Simply open the iBooks app on your iPad and search Kathleen Rear.

M (1)

Handy format, easy, delicious recipes! That my friends is a win, win, win!

Hippy Mom

Hippy Mom

I was shopping with my teenage son at the “teen store” at the mall. While he was being forced to try on dress pants I was running around trying on various things I thought teenage me would have dug back in the day. He caught me at it; but instead of being embarrassed he thought the combo was fetching. “That’s cool! You could be “Hippy Mom”

Thus a new look was born…

No Churn Strawberry Ice Cream

strawberry no churn

1 lbs. Frozen Strawberries (do not thaw!)
3/4 cup Sweetened condensed milk
1/2 cup Heavy Cream

To a blender add, condensed milk and heavy cream. Blend on medium speed until combined. Add the frozen strawberries and blend until strawberries are combined with the milk and cream.
Tip: You might need to stop the blender and mix with a spatula to get everything mixed.
Mixture will be very thick!
Spoon the ice cream into a covered container and place in the freezer for at least two hours or overnight.
Set your ice cream out for about 15 minutes to make the scooping easier.

The Packing Project: Episode 11

pp epi 10

Coco Channel is often quoted as saying: “Before you leave the house; look in the mirror and take off one thing.”
It was her advice when asked how to be simply chic.

I humbly offer similar advice when packing. Before you complete your packing, go through the suit case and remove two, or three, or even four things! It’s a trick i’ve come to rely on for packing light.
See above. My case is already chock full and i’ve yet to pack my shorts or tee shirts; not to mention my undies or Dopp kit.
Shame on me!
Lets see; I’ll bet I can do with out those two extra dresses, and perhaps a few less shoes!
And this way, i’ll have room to bring home some purchases made at that awesome surf shop near the house on Wailea!