I cannot believe it has been almost 3 months since I last blogged! The reason is that I have locked myself up for the last 3 months studying for the bar exam which is now finally OVER! It is official, the last exam of my life!! So now I can get on to more fun things like cooking and baking and taking pictures 🙂 [Spoiler alert: creamy parmesan risotto with seared scallops].
The last 3 months of my life has consisted mainly of take-out and any food I could get my hands on that required minimal cooking. In addition to consuming such toxins, a few extra pounds have decided to appear on my body. So now it is back to taking time to prepare some homemade, quality meals instead of snacking on 500 m & m's... per day. Yes, this is a true story.
So obviously my comeback meal has to be the meal of meals. You cannot come back without a bang. So today, I treated myself to an exquisite, creamy parmesan risotto with seared scallops. Yup, you read that right. A full sentence consisting of YUM.
The thing about making seared scallops at home is that you, my friend, are given automatic cooking status. These scallops turn out incredible every time. They look amazing and they taste even better. You could proudly serve them at the trendy restaurant downtown. I like my scallops to be thinner than most people do so I cut them in half but if you like to have thick scallops, then don't slice them as thin as I did. But no matter how thin or thick you like your scallops, there is nothing they go better with than risotto. Match made in heaven.
And after taking such a long break from the kitchen, I needed to ease into it. So it only makes sense that this meal takes under 30 minutes to make. Yes, under 30 minutes 😀Print