Seared Weathervane Scallops, Saffron Risotto drizzled with a Saffron & Tarragon Sauce. Ken A Dalgleish Saffron Risotto Fish stock approx 8 to 10 C (available at Gemini freezer) saffron threads, (about 20) 2 Tbs butter 1 Tbs extra virgin olive oil 1 finely chopped shallots 1 1/2 cups Arborrio Rice 1/2 cup grated Parmigiano Reggiano …
Ingredients Mixed Greens 1 Bosc Pear Sliced 1/2 c. Walnuts, toasted 1/4 c. Smoked Blue Cheese, crumbled 1oz Balsamic Vinegar 3oz Olive Oil 1 tsp Dijon Mustard Salt and Pepper Directions Combine first 4 ingredients in a salad bowl. In a separate small bowl, whisk together vinegar, olive oil, and mustard. Add salt and pepper …
Ingredients 7 cups chicken stock or broth 4 Tablespoons Unsalted Butter 1 Medium Onion, minced 1/2 tsp Saffron Threads 2 c Arborio Rice 1/2 c Freshly Grated Parmigiano-Reggiano Cheese Salt and Freshly Ground Pepper Directions In a large saucepan, bring the chicken stock to a boil over high heat. Cover and keep hot over low …
20 Very Big Scallops 1/4 cup all purpose flour Salt and Pepper 2 T butter Directions: In a small bowl, combine salt, pepper, and flour. Lightly dredge scallops with flour. Heat the butter in a large nonstick saute’ pan over medium-high heat. Do not let butter burn. Add the scallops, seasoned side down, and sear …
Pan Seared Alaskan Weathervane Scallops by Kathy Read More »
1410 NW Gilman Blvd Ste B
Issaquah, WA 98027
(425) 961-0741
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