Scallops with Risotto

Risotto with mushroom and asparugus

Ingredient:

Package of sliced mushrooms
chopped asparugus
2 garlic cloves, minced
2 cups Arborio rice
1/2 cup dry white wine (Pinot Grigio)
6 cups of chicken stock, Heated
2 tablespoons butter
Salt and pepper to season

In a heated pan drizzle some olive oil and 1 tablespoon butter, add in mushrooms. Saute till lightly brown. Then add in asparugus. Sauté for a couple minutes. Then add in Arborio rice. Add in dry wine and cook to evaporate the alcohol.
Add in the heated chicken stock . . . one cup at a time. Wait until the rice absorbs all the liquid to add in the next cup of stock. Stir the rice constantly . . . continue to add one cup of stock till the rice is tender and creamy. When done, add in a tablespoon of butter to the risotto and drizzle a little olive oil. Season with salt and pepper.

Scallops:

Rinse scallops and drizzle with olive oil, garlic salt and lemon pepper. Toss them so they are coated with seasoning. Then layer a pan with foil and place the scallops in a single layer. Put a dot of butter on each scallop. Bake at 350 for 10 mins and then broil for 3 minutes.