Cooking
yes, I'm heterosexual
I like to cook. I rarely follow a recipe at all, unless it's something
I read that sounds good. Even then I usually wing it, and just
use the recipe as a suggestion.
Whenever I make something good and am able to overcome my procrastination
and laziness before completely forgetting what I made, I'll put it here.
Scallop and Corn Risotto
The usual risotto recipe is on pretty much every container of the
arboreal rice that's used to make it. You'll need it, so get that,
and an onion, and chicken stock.
Here's where I departed from the recipe, and what I did.
Also get some fresh corn, and some sea scallops. And some Parmesan or
Romano cheese. Figure 6-8 scallops per serving, and a medium-sized
ear of corn for every 2 servings. I guess the usual risotto recipe makes
3 good-sized servings, if that helps.
Set aside 4 to 6 scallops per serving, these we'll put on top whole.
Cut the rest into tiny pieces. Cut the corn kernels off the cob, and
cook them in a little olive oil, salt, and pepper until they start to
brown. Put the corn aside and don't wash the pan.
Follow the usual risotto recipe, except when you're incrementally adding
the chicken stock, also add the scallop peices. Near the end, shave some
of that cheese into it also. Sure, it's sacriligous to risotto freaks,
so don't give them any.
A few minutes before the risotto is done, heat up the pan you used
for the corn. Once it's nice and hot, sear the scallops so they get
nice and brown on each side. Throw the risotto onto a dish, or a shallow
bowl, and put the seared scallops on top.
Then eat it. Mmmmm.