Gotta keep her happy

[myownidaho]

I like to keep the missus happy on Valentine's Day. It's one in the bank! This year it was seared scallops and prawns on a bed of asparagus and morel risotto.

Sweat leeks and morels in butter and EVOO. Add the rice and toast it for a couple of minutes.

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• myownidaho
• Feb 14, 2017

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• myownidaho
• Feb 14, 2017

Saffron soaking in wine and hot chicken stock.

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• myownidaho
• Feb 14, 2017

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• myownidaho
• Feb 14, 2017

As it gets to the end, add the asparagus. Butter and Parmesan are stirred in when it's finished.

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• myownidaho
• Feb 14, 2017

Seared scallops and prawns go on top.

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• myownidaho
• Feb 14, 2017

Money shot.

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• myownidaho
• Feb 14, 2017

Happy wife equals happy life. [emoji]128120[/emoji]

 

[SmokinAl]

It looks absolutely delicious!

Great job!

Al

 

[ptcruiserguy]

Now that's a plate to be proud of.

Shame I can't get my wife to eat scallops or prawns 

Happy Smokin'

Mike

 

[myownidaho]

Thanks, guys!

 

[crankybuzzard]

It's always a nice meal when seafood is involved!

 

[disco]

Looks great!

Disco

 

[myownidaho]

Thanks CB! Thanks Disco! The leftover risotto, sans seafood, made for a great lunch today.

 

[mike5051]

Awesome plate!  

Mike

 

[ab canuck]

That looks great!!!! Great recipe and presentation.....

 

[myownidaho]

Thanks, Mike! Thanks, AB!

 

[gr0uch0]

Killer meal, MOI. Haven't yet mastered the risotto. Point.

 

[myownidaho]

Thanks for the point, gr0uch0! Along with many other dishes, you can tell that the pot I use has had many batches of risotto in it over the years. There definitely was a learning curve.

 

[bellaru]

That looks great! I'm sure you made her day.

 

[ab canuck]

Love risotto.... But yeah it can be challenging cooking it at times..... But it's worth it when it works out right. Gotta say Point for sure.....

 

[myownidaho]

Thanks, gentleman! I was cooking French and Italian years before I got into smoking things.

Interestingly enough, one of the most difficult things I find cooking correctly and consistently is a grilling a steak.

 

[gr0uch0]

Thanks, gentleman! I was cooking French and Italian years before I got into smoking things.

Interestingly enough, one of the most difficult things I find cooking correctly and consistently is a grilling a steak.

Ever done the hand test, checking the base of your thumb for doneness texture of a steak?  Pretty darned accurate without poking a hole in the meat for a thermometer.

 

[HalfSmoked]

 
Now that's a plate to be proud of.

Shame I can't get my wife to eat scallops or prawns 

Happy Smokin'

Mike

Maybe you could substitute mountain oysters. 

Warren

 

[HalfSmoked]

great looking meal for your lady 

got to keep the home fire going.

Warren

 

[b-one]

Tasty looking plate,nice sear on the scallops!

 

[myownidaho]

Ever done the hand test, checking the base of your thumb for doneness texture of a steak?  Pretty darned accurate without poking a hole in the meat for a thermometer.

Yeah, that's the method I use. My issue is grilling is it's the only time I'm moving between the kitchen and outside as I'm putting dinner together. I tend to time everything to come together at the same time. When it's all right in front of me, it's not an issue. As a result, I tend to pull the meat too soon because I don't want to overcook it, or I get caught up inside and leave it on too long. I've gotten much better at it! Crap, gotta go flip the flat iron...