Place a large, deep skillet over medium-high
heat and drizzle with a tablespoon of oil. When the
oil is hot, sprinkle the scallops with salt and pepper
and brown well on both sides, about 2 minutes. Remove
to a plate and cover to keep warm while you make the
risotto.
Reduce the heat to medium. Drizzle in another tablespoon
of oil. Add the shallot and garlic and cook, stirring,
for 5 minutes until soft. Toss in the mushrooms and
herbs and cook until the mushrooms lose their liquid
and are lightly browned, about 10 minutes. Season with
salt and pepper. Add the rice and stir 2 minutes to
coat with the oil; the grains will turn opaque. Season
again. Stir in the wine and cook 1 minute to evaporate
the alcohol.
Pour in 1 cup of the warm stock and stir with a wooden
spoon until the rice has absorbed all of the liquid.
Add another cup of stock. Continue in this way, stirring
constantly and adding the stock, 1 cup at a time, allowing
the rice to absorb the liquid before adding more. When
the risotto is cooked, fold in the butter and cheese,
top with the scallops and drizzle with a little more
olive oil. Serve hot. Garnish with parsley.
Seductive Chocolate-Espresso Souffles
A potent combination of coffee, which gives us a pre-coital
caffeine boost, and chocolate, containing phenylethylamine,
the same pleasure-producing chemical released when we
fall in love.
Serves 2
1/4 C sugar plus additional for coating gratin dishes
2 T all-purpose flour
1 T cold unsalted butter
1/2 C milk
4 ounce semisweet chocolate, chopped fine
1 T freshly brewed espresso
1 large egg, separated1.
Preheat oven to 400º. Butter two 3/4 C
gratin dishes and coat with additional sugar, shaking
out excess.
In a small bowl blend together 2 tablespoons sugar,
flour, butter, and a pinch salt until mixture forms
into small pellets.
In a small saucepan, bring milk to a boil,
and then reduce to a simmer. Whisk in flour mixture,
chocolate and espresso. Cook mixture over low heat,
whisking until thickened, about 15 seconds and cool
30 seconds.
In a bowl, whisk yolk lightly and whisk
into chocolate mixture. In another bowl, whisk whites
with a pinch of salt until they hold soft peaks and
whisk in remaining 2 tablespoons sugar, a little at
a time, until meringue holds stiff peaks. Fold in remaining
meringue gently but thoroughly.
Divide souffle batter between gratin dishes
and put on a baking sheet.
Bake chocolate souffles in middle of oven
for 15 minutes or until puffed.
Serve immediately.The Libation
Valentini Cocktail
Think pink and juicy on Valentine's Day.
1 ounce currant-flavored vodka, like Absolute Kurant
1 ounce Champagne or sparkling wine
1 ounce Chambord
Mix vodka, Champagne and Chambord in an ice-filled shaker.
Pour into a sugar-rimmed martini glass. Garnish with
a thin lime rounds or a strawberry.
return to diva dish
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