butternut squash risotto & then some

Two key ingredients in tonight's dinner: Sage... yum. Roasted butternut squash... yummy. 

 

So, it's been awhile... and I guess it's no surprise my first post "being back" is risotto.  Why do I adore risotto? Because you can make it year round, using seasonal ingredients or just anything that suits the mood and the taste buds. You can get creative... or just make your "go to".

I altered the recipe a bit but here is the linked source for now! Enjoy!

prosciutto wrapped scallops recipe

This was an impromptu recipe but I feel like it went pretty well. These are my ideas of each measurement!

Ingredients for 3:

12 scallops

pepper

2 packages of prosciutto (14 slices)

2 garlic cloves

4 tablespoons olive oil

4 tablespoons chopped scallions

2 cups of white wine

3-4 tablespoons cream

Directions:

Mince the garlic and chop the scallions. Cut the roe off the scallops and wash under cold water. Lightly season them with pepper only. After seasoned, wrap each scallop in a folded slice of prosciutto. You can secure them with a toothpick although it isn't necessary. Once they are prepared, heat olive oil in a large skillet on medium-high heat. Once the skillet is hot, add the minced garlic and scallions. Saute for 1-2 minutes. Place the prosciutto wrapped scallops in the skillet cooking on one side for 2 minutes or until golden brown. Flip and repeat. Once they are mostly cooked through, add the white wine and the cream. Serve.

prosciutto wrapped scallops, seasonal puree & green beans

Before my second class I went to the market intending on making a white fish with a vegetable puree. Since the fish market oddly closes and reopens at 3PM, I went ahead and bought one large sweet potato, 4 large new potatoes, and 3 large carrots.

After class we went to the market to buy the fish. They didn't have what we wanted BUT they did have Saint Jacques... "Parfait"

Prepping for dinner:

The toothpicks made it a TON easier to flip them in the skillet, all while keeping the prosciutto in place.

Mhmm... olive oil, garlic, scallions... and soon to be a white white cream sauce.

Yum.......... This is my favorite way to prepare scallops thus far.

recipe tomorrow, GOOD NIGHT!

angel hair pasta with pan seared scallops