As you’ve learned from our excellent Cooking With Booze columns, there are loads of benefits to becoming handy in the kitchen, not the least of which is being able to incorporate your favorite brews and spirits into your meals.
But there’s another upside we haven’t discussed as much: the fact that you can cook your way into just about any woman’s heart. Trust me, I’m a woman. And over the few columns I’ll seek to show you what I mean with a series of expert recipes that’ll enable you to do just that.
“For a rich yet light dish that she will surely love, try our Pan Seared Day Boat Scallops with Creamy Cauliflower Risotto and Grilled Sunchokes,” says Alex Abeles, manager at rustic American hotspot Whitman & Bloom in NYC. “Use sea or diver scallops, the bigger the better for pan searing.” Here’s how.
Start by chopping one-fourth cup of shallots finely. Heat a sautée pan and add olive oil. Add shallots and sweat them in the pan until they are translucent. Add three ounces of risotto, lightly sautéing for one minute. Season with salt and pepper. Add two tablespoons of Parmesan cheese. Add one-fourth cup of white wine, reduce by half, then add one-fourth cup of stock.
Allow for risotto to absorb the stock and check for firmness. Add one-half cup more of stock as needed and cook down again, then remove from the pan and allow to cool.
Next, clean a cauliflower and chop one-fourth cup into bite-size portions. Roast for 10 minutes in a pre-heated oven. Slice one-and-a-half cups of sunchokes (Jerusalem artichokes) and season with salt, pepper and olive oil. Sauté six to eight scallops in light olive oil for three to four minutes depending on size.
Using another sauté pan, stir the cauliflower and risotto together and reheat. Add one-fourth cup of stock. Place sunchokes under the broiler at medium heat and cook until tender. Place scallops and sunchokes on top of risotto and finish with three to four tablespoons of Parmesan cheese to taste. Enjoy!