With both my husband's and my birthday falling at the beginning and end of February, we really don't make a big deal out of celebrating Valentine's Day. However now that we are "almost" empty nesters, we will have an evening to ourselves and I think we will make this simple and easy meal for two. Enjoy and Happy Valentines
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Rose Petal Risotto with Pan-Seared Scallops (Download Recipe Card)
ROSE PETAL RISOTTO WITH PAN-SEARED SCALLOPS
- 3 cups vegetable or chicken broth
- 2 tbsp Virgin olive oil
- 1 shallot, minced
- 1 package Sarafino Rose Petal Risotto
- 1/2 cup dry white wine
- Kosher salt
- 1 tbsp butter, optional
- 1/4 cup grated Parmesan cheese
- 6 large sea scallops, thawed
- 1 tbsp EACH butter and olive oil
- Kosher salt and freshly ground black pepper
- Microgreens for garnish
- Heat 3 cups of vegetable broth in a pot over medium-low on back burner of stove-top.
- In a separate skillet, heat 2 tbsp virgin olive oil over medium. Add shallot and cook over medium heat for 2 to 3 minutes or until traslucent. Add risotto and stir, coating all the kernels of rice with oil. Cook for about 1 minute to "toast" the rice.
- Add wine and stir the rice and vegetables until the wine has nearly evaporated and pan seems almost dry.
- Reduce heat to medium-low and ladle in warm broth. Add enough so that rice is covered with liquid or as we like to say "swimming under the water". Season with salt. Stir occasionally and when the liquid level reduced to about 1/3 (about 7 to 8 minutes), stir in more broth, covering the rice once again so that it "swims" in the liquid. Cook about 6 to 7 minutes then add remaining liquid to the pan. Cook for about 5 to 6 minutes longer (rice should be cooked in about 18 minutes total from the time you add the first addition of liquid) until almost all of the liquid has been absorbed and the rice is "al dente". Remove from the heat. Stir in 1 tbsp butter and grated Parmesan cheese. Let sit covered for 2 to 3 minutes and serve.
- To Make Scallops: Remove the tough abductor muscle from the side of each scallop (some scallops are sold with the muscle already removed). If you feel any grit on the scallops, rinse them under cold water. Pat the scallops dry with paper towels; surface moisture impedes browning.
- Heat a 10- or 12-inch nonstick skillet over medium-high heat for 1 to 2 minutes. Add the oil and butter, and heat until quite hot. Pat the scallops dry once more and put them in the pan in a single, uncrowded layer. Season with salt and pepper and let sear undisturbed until one side is browned and crisp, 2 to 4 minutes. Using tongs, turn the scallops and sear until the second side is well browned and the scallops are almost firm to the touch, 2 to 4 minutes. Take the pan off the heat, transfer the scallops to a plate, to keep warm. Serve over the Rose Petal Risotto.
CHOCOLATE DIPPED STRAWBERRIES WITH SPONGE TOFFEE
Tina Roberts, a fantastic home chef and supportive Relish customer, wrote her cookbook The Two Sisters Cookbook - 20 Family-Inspired Menus 10 years ago as a gift to her sister. When Tina pops into our store we love to have great conversations about cooking, menus and new food ideas. We are thrilled Tina let us share this recipe with you for our Valentine's menu. I've adapted it for a smaller portion, but it's easily doubled if you want to make more!
- 12 large strawberries, with their green stems, washed and well dried
- 8 oz semi-sweet chocolate
- 1/4 cup crumbled sponge toffee
- Melt chocolate on top of a double boiler, over medium low heat, stirring occasionally. Remove from heat and let chocolate mixture cool slightly.
- Pierce strawberries with a fork and dip into chocolate, letting the excess run back into the pot. Repeat with remaining strawberries.
- Place strawberries on a parchment lined baking sheet and sprinkle evenly with sponge toffee. (These are best served the day they are made. They can sit at room temperature for about 1 hour or you can store them in the refrigerator until ready to serve). Makes 12 strawberries