Seared Scallop and Asparagus Benedict

Hmmm... would we call this benedict? There is no poached egg, english muffin or pork involved, but the architecture and egg yolk butter sauce is enough for me to confidently deem this recipe a benedict. This is certainly not a go-to weekend recipe, it is probably the fanciest brunch I've ever made at home. But hey - we had leftover scallops in the freezer from when I made the Beet Risotto, our oven isn't working so Coquilles St Jacques was out, and it was Valentine's Day!

I chose to use potato pancakes for the base - I didn't have english muffins and in the end I liked the way the softer potato pancake didn't compete with the tender scallops the way a chewy english muffin may have. I'm not proud, but I used a mix instead of making the potato pancakes from scratch. Sacrilege, I know, but shredding potatoes is a bit labour intensive for Saturday morning when you also are going to be poaching asparagus, making Bernaise from scratch and searing scallops. Plus, I had the mix in the cupboard and quite frankly it just tastes so amazing. 

Bernaise is even better then Hollandaise in my opinion - and I knew it would work here with the Scallops. I followed this recipe pretty closely for the sauce but realized at the last minute that I didn't have dried tarragon, so I happily substituted the tarragon vinegar that I use once every five years in the back of the cupboard. One warning on this one: I don't normally prep my ingredients ahead of time - I like to live on the edge like that ... but as you know if you've made Eggs Benedict before, the last 5 minutes of cooking are hectic. Be prepared! I cooked the pancakes first because they are the easiest to keep warm, while also cooking asparagus, then the scallops and Bernaise last.

Beet Risotto with Seared Scallops

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.