June 25, 2020
Seared Scallops with Jalapeno–Poblano Salsa
and Lemon Risotto
Pg. 75 + 169
Tae-Ho, Season 4
17+18 down…81 to go!
I wish my diet consisted of more seafood. I love practically everything from the sea. In fact, one of my favorite quick snacks is roasted seaweed. However, my fella doesn’t care much for seafood. It’s one of his very few flaws. I manage to love him regardless. 😉
Good news is, he likes scallops. Even better news, he loved these scallops! After watching so many MasterChef and MasterChef Junior episodes, I know scallops can be a difficult protein to master. You can overcook them in a matter of seconds, and underdone scallops are not an option. Thankfully, I nailed the sear. Plus, pairing them with the spicy salsa and sautéed Brussels sprout leaves made them sublime.
The risotto is where I went very wrong, unfortunately. I don’t know if it’s because of where I live or the fact that Covid-19 resulted in people panic buying dry, nonperishable food, but I could not find white Arborio rice, which is what the recipe called for, as it is a premium rice with which to make risotto. I finally found brown Arborio and decided to just go with it because most other rices were out of stock anyway. I wish I had kept looking.
I know that brown rice takes longer to cook than white rice, but I did not realize how much longer it would take to make a risotto with. It was only my second time ever making risotto, but I know (again, mainly from watching MC + MCJ) that you basically have to stir nonstop to get the perfect creamy texture. I stirred for almost two hours and had to use double the amount of stock the recipe called for. Even after all that time, the rice still came out a little crunchy.
Slightly frustrated, I blurted out, “If I were on MasterChef and this was an elimination round, I would definitely be eliminated!” But then I got to thinking. I nailed the star of the dish, the scallops, and sometimes the judges let people stay as long as they don’t mess up the main protein. I don’t know what Gordon Ramsey and the other judges would have done in my case, but I know I would be standing there sweating bullets, and they would have not given my risotto a raving review. My only comfort is that I made scallops and risotto, both for the first time, a few weeks ago when it came as a meal in one of my Hello Fresh boxes, and I nailed them both. So, I know I could do better given another chance. I just won’t pick brown rice again.
Thankfully, the rice still had a lot of flavor, thanks to the lemon, Parmesan, onions, and shallots that went into it. The dish was still amazing, though the rice was a bit underdone. Also, we decided we should start eating more scallops since I am always craving more seafood and Chad has loved them the two times I’ve made them. So I’d call that a win!
All my love,
Dani, a big tid
P.S. What is your stance on seafood? Big fan or think it should all just stay in the ocean? If you’re a big fan, like me, what’s your favorite type of seafood? Mine is crab legs drenched in butter. I could eat that every day and be happy as a clam. 😉
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