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Wednesday
Mar172010

Quick Scallop Risotto

1 lb of fresh bay scallops

1 x 8.5 oz pkg of Uncle Bens Ready Whole Grain Medley Brown and Wild rice

1 tbsp white truffle oil

2 tbsp butter

5 fl oz dry white wine

1/4 cup fresh lemon juice

1  cup frozen peas

1 cup freshly chopped parsley

In a wok or deep frying pan melt butter and truffle oil on high heat

When sizzling add scallops and allow to brown ( don't move them too much)

Throw in all the other ingredients except parsley, reduce heat to simmering and cook for 5 to 7 mins.

Stir in fresh parsley just before serving.

Salt and freshly ground black pepper to taste.

 

 

 

 

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