Mushroom Risotto + Scallops

When you have a reliable source of fresh sea scallops, you take advantage of it. We have and so do, so shouldn’t be surprised if you see scallops pop up now and again, or even over and over again. It’s like chicken. I’m not going to post something every time we make chicken, but it’s going to come up now and then.

The scallops we get are amazing. Super fresh. Huge. Sweet. Tender. It’s rarely worth getting them in a restaurant, because you can’t beat what we get, or how we prepare them.

Personally I’m a big fan of risotto, but Uppie complains about the amount of stirring. She has a secret method to do with no stirring in the oven, but she doesn’t like to use the oven in the summer. In fact, I’m not allowed to cook much indoors that can just easily (in her opinion) can be cooked on the grill. That includes anything that involves oil that will smoke up the house. If I have to sear something, I have to take it outside. Admittedly it’s easier than opening seven windows and shutting off the smoke detector.

IMG_1392 | Uppie's Kitchen — Don’t skimp on seasoning your scallops. I use kosher salt and lots of pepper.

IMG_1397 | Uppie's Kitchen — I used too much oil on this batch so didn’t get the level of sear I wanted. They still tasted awesome.

So, while Uppie made the mushroom risotto, I took care of the scallops. I use an enamel cast iron skillet on the grill. Put the skillet on the grill, on high heat, and close the lid. 15 minutes or so. You want that pan hot as shit. When it’s hot, pour your oil in the pan and add the butter. Once the butter browns, place the scallops in the pan. Sear 2 minutes per side and remove. Do not touch them except to turn them once.

Serve on top of the risotto, which your wife has magically made. If you can, get on grill duty and not stirring duty. Add a beverage and enjoy the deck. Complain about how your back hurts. Whatever it takes.

Add a little parmesan cheese, kosher salt and pepper. Garnish with fresh parsley.