Shrimp and Scallops Risotto

This is a concoction my wife and I put together with pretty much whatever we had in the fridge. It came out great and gave us some ideas for other dishes. This one was a confidence booster for me since we didn’t use a recipe!


2 Tablespoons of Extra Virgin Olive Oil

2 Tablespoons of butter

1/2 of a red onion chopped

1 Cup of Risotto

2 Cups of chicken stock

1 Cup of dry white wine

1 Pound of shrimp with the tails cut off

1/2 Pound of Scallops

1/2 of a red pepper

1/2 of a green pepper

4 Strips of bacon chopped into small pieces

3 Stalks of scallions

1/2 Tablespoon of garlic


Bacon: Start with the bacon. Stack four slices on top of eachother and cut them longways through the middle. Then cut the chunks about a quarter of an inch creating small rectangles of awesomeness. Cook the bacon in a non stick pan until it’s crispy. Set the bacon aside, you’ll add it to the risotto later.

Veggies: Take the red and green peppers and the chopped up scallions and cook them together in the same pan as the bacon. Cook them until soft then set aside.

Risotto: The risotto takes the longest to cook so get it started as you take the bacon off. Put the olive oil in the pan and turn the heat to medium. Once it heats up, add the butter. Pour in the risotto, add the garlic, and stir. After two or three minutes the risotto will start to get translucent. When it does, add one cup of chicken stock. You’ll need to stir the risotto often to avoid burning it. As the risotto absorbs the liquid continue adding the stock. Once both cups of stock are absorbed, start adding the wine (get the shrimp and scallops going at this time). Before combining any other ingredients, the risotto should be soft. Make sure you taste it to avoid undercooking the risotto. Undercooked rice will ruin this dish.

Shrimp and Scallops: Pour some white wine in the bottom of a frying pan, if you haven’t already drank the rest of the bottle. Cook the shrimp and scallops together in the wine. The wine should come to a simmer, not a boil. The fish should be ready to go within 5-7 mins. Strain before adding to the risotto.

Combine: Put all of the ingredients into the pan with the risotto and mix it up. Everything should be nice and hot and ready to serve.


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Let’s start with something basic.  An Egg Sandwich.  This one was pretty easy but there are a couple of places where you can go wrong.

First is the timing.  Get the bacon going right away because it takes the longest and you can always turn the heat way down if you get ahead of yourself.  I do it in a pan (spray some PAM on the pan first).  Cook it slowly so you don’t burn it (3 out of 8 on an electric stove top).

Prep for the Egg:  Get the smallest pan you have and coat the bottom with oil.  You’re supposed to use vegetable or canola oil so it can get hot but I’ve had decent luck with just Extra Virgin Olive Oil (EVOO for the Rachael Ray fans).  You can also use melted butter.  Use relatively low heat for this so you don’t over cook the egg and get those rubbery edges.  The key here is to heat the pan with the oil in it first.

A minute or two after you flip the bacon, get to work on the rest.  Push the button on the toaster right before you start to cook the egg.  The egg will only take about three minutes so that will give you time to butter the bottom of the muffin right before taking the egg off.

Fry the Egg:  This is really the most challenging part because it’s easy to overcook the egg or break the yolk while working with it.  The oil will get a little shiny when it gets hot but put your hand over the pan to sense the heat.  When you drop the egg in, the bottom should turn white almost immediately.  About three minutes should do it but take it off when it looks good.  Check out the video below on how to fry an egg where they use the smart technique of spooning some of the hot oil over the yolk to help ensure it cooks fast enough to keep up with the white.

Build your muffin:  Hopefully you had time to get the muffin out of the toaster and buttered before it was time to remove the egg because when the egg is ready it needs to get off the pan.  Use a spatula and gently remove the egg from the pan.  Drop it on the muffin.  Put some salt on top of the egg, sprinkle the cheese directly on the egg so it can start to melt (I’ve used the shredded mexican cheese you can get in a bag at the grocery store and also shredded parmesan which melts faster).  Grab the bacon off the pan and lay it over top.  Serve it up quickly!  Eggs get cold fast.

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