Is there anything better then tender scallops atop creamy risotto? To cap off the most fantastic thirtieth birthday, I made dinner for Dave and I after a day spent at the new Thermea spa here in Winnipeg. I figured after being in a robe, bare faced with naturally dried hair (fro) - getting dolled up for a dinner would seem more like a chore then a celebration. Scallops and risotto seemed like an appropriate choice for such an occasion.
If you've been over to our place for dinner, you've likely had my mushroom risotto, which is largely based on this recipe from allrecipes.com. I first decided to make this beet version this summer for my potluck girls when my horticulturally inclined friend Naomi gave me some beets from her garden. I like the contrast of combining a sophisticated dish like risotto with a subterranean vegetable like the beet - very prairie. I figured a few weeks before Valentine's Day this would be a great recipe to share with you - given the neon pink colour. Red meat is generally my go to for a Valentine's Dinner, but scallops are the way to go - they are a decadent splurge that won't leave you feeling too full for whatever the rest of the night entails for you.
With the goal being to make the brightest risotto possible, I used the broth needed for the risotto to boil the beets in so that not a drop of the pigment went to waste. I usually roast my beets for the intensity of flavour, but for this one, boiling is quick, easy and leads to ruby red rice. I recommend cooking the scallops after you've finished preparing the risotto. They only take a few minutes to cook and they will need your undivided attention. I used the frozen scallops from Costco. Be sure to take them out to thaw in the fridge 24 hours before you need them. I let them thaw covered in paper towel with a weighted plate on top to ensure that all the liquid is squished out and absorbed - otherwise when you go to cook them the may "weep" and then not brown. Take them out of the fridge to come to room temperature before cooking.
