Risotto and scallops

Hello all,

I just returned from a business trip in California today. It was a great trip. Fortunately, we went to see friendly customers, who don’t hate us, and there wasn’t an unpleasant meeting in the bunch (been on those too; not fun). The weather in L.A. was phenomenal (not like here; cold and foggy), and I even got to see my dear ol’ friend Lars for a few hours. He was nice enough to drive up to OC from San Diego just to visit. We had a beer, shared some stories, and reached a consensus on the one true meaning of life (but I forgot it). I also finished reading this book. It was a fine read, and I highly recommend it to any American. Especially if you live in the North East as much of it is set in familiar towns. George Washington was, in most ways, a VERY impressive guy. He was certainly a great leader, and larger than life. He’s probably one of few great people who were legends, not only after, but while they lived. Although, it is rather contradictory that a champion of liberty, like Washington, was also a slave-master, innit?  Ah well, that’s why I like Lincoln too.

Anyway, my last night in California, my colleagues and I went to Hollywood and caught a taping of “The Showbiz Show with David Spade.”  The episode airs tonight @ 10:30PM on Comedy Central, after South Park. The sales rep we were traveling with hooked that up for us.  It was interesting to see how these shows are taped and we had a lot of fun.  I do have to say though, the show itself wasn’t that good, and I wouldn’t watch it on TV; it’s essentially a “Jon Stewart Show,” but with so-called “entertainment news.”  Bill Maher showed up for a segment during the taping, and he was pretty darn funny.  So after a few days of airplane and airport food, I got to thinking about the risotto and scallops I made for Team Texas back in March while Cati and I were there.  I made it here a few weeks ago and I took some photos. So without further ado; here be the recipe:


  • 2 med size onion 3 large cloves garlic 
  • 2 TBSP butter (1/4 stick)
  • 2 TBSP extra virgin olive oil
  • 1 cup risotto rice
  • 3 cups chicken broth
  • 1/2 cup sun dried tomatoes (sliced into strips)
  • 1 cup frozen corn

Heat the olive oil and butter in a frying pan on med heat. Sautee the finely chopped onion and garlic until the onion starts to soften. Add the rice to the frying pan and coat the rice evenly with the oil/onion mix. Add one cup chicken broth and bring the mix to a gentle simmer. Be careful not to have this too hot as you want the rice to soak up the broth, and you don’t want to drive it off as steam. After the rice has absorbed the broth, add the next cup, let the rice absorb that, then the last. When the risotto is just about done add the frozen corn and the sun-dried tomatoes.

I like to serve this with seafood; like scallops. Scallops are pretty easy, I drag them through a 5:1 flour and adobo mixture, then sautee in olive oil. Chop some fresh cilantro to sprinkle on top, open the white wine, and you are done. Peep these photos:

risotto 0

risotto 1

risotto 2

coat the rice

getting there






One Response to “Risotto and scallops”

  1. Lydia says:

    I am no longer cooking in your kitchen! I want YOU to cook for me! That looks absolutely delicious. Keep up with your fantastic recipes.