Scallops and Herbed Risotto

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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.

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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.

Tilipa with Saffron and Lemon

Tilipa is the wonder fish. It’s not a very strong flavor, unlike salmon, and holds up to all kinds of preparation. My favorite is just your basic fry-up with a little lemon. Perfect!

Tilapia With Saffron and Lemon

4 fresh Tilapia fillets
2 tablespoons Olive Oil
2 tablespoon Butter (divided: 1 tbsp for cooking, the other for the sauce)
Salt and Pepper
1 cup all-purpose Flour
1 Lemon (Zested and Juiced)
1 pinch of Saffron

Heat the Olive Oil and Butter in a large saute pan over medium high heat. Once the butter is melted, turn the heat down to medium.
Pat the Tilapia fillets dry with a paper towel. Sprinkle with a little Salt and Pepper and dredge them in the flour. Knock off as much flour as you can, you don’t want a thick coating.

Saute the fillets in the Butter and Olive Oil for about 3-4 minutes a side, or until golden brown. Place on a warmed plate while you make the sauce.

For the sauce:
To the pan drippings add the other tablespoon of Butter, the Zest and Juice of the Lemon, and a pinch of Saffron. Whisk until combined, cook until slightly thickened. Pour over the fish to serve.