The Kids Beige Buffet and Scallops with Risotto - Two Dinner Tuesday

I rarely make two dinners. When the trio grumbles about having to try a new meal, I answer them with: "Think about all the starving children in [insert impoverished nation of choice here]." Okay, I'd love to say it is because I want them to be well-rounded eaters with adventurous palates, not to mention concerned citizens of the world. But the simple truth is, I can't be bothered with double the dishwashing. However, there are a few occasions where I will make something special for Man Mountain, and let the kids have a beige buffet of couscous and chicken in nugget form.

Stonington scallops are a local delicacy and they have a sweet, slightly briny flavor. They are also a special favorite of Man Mountain's. I serve them over mushroom risotto that has been drizzled with black truffle oil (not as expensive or as hard to find as you might think. I found mine in Shop Rite!)

Scallops
1 lb. Sea Scallops
Olive oil - 2 Tbl. to coat the bottom of saute pan - (I use this almost every night!)
Shallots - 2 medium, sliced
Garlic - 2 cloves, sliced
Dry Vermouth - 2 Tbl. to deglaze pan
Fresh parsley, sea salt and lemon zest - for dusting

Saute garlic and shallots in olive oil over medium-low heat, until light blonde. Once golden, move to outskirts of saute pan so that they will not overcook. Place scallops in pan, about an inch apart. Cook approximately 3 minutes on first side (scallops should develop a nice, brown, crust), and then 2 minutes on the second. Deglaze with vermouth and allow alcohol to burn off (about another 2 minutes). Dust with fresh parsley, sea salt and lemon zest. Serve immediately.

Mushroom Risotto
Olive Oil - 3 Tbl. to coat bottom of pot
Shallots - 2 medium, chopped finely
Garlic - 3 cloves, chopped finely
Mushrooms (I prefer a mix of Portabella and Shiitake) - 1 1/2 cups, chopped
Fresh Rosemary - 1/2 tsp. diced finely
Arborio Rice - 1 1/2 cups
Vegetable Stock, warmed, - 4 - 6 cups
Salt and Pepper to taste
Mascarpone Cheese - 1/2 cup, folded in after risotto has been taken off the burner
Black Truffle Oil - Drizzle sparingly, and fold into risotto right before serving

Saute shallots, garlic, mushrooms and fresh rosemary in olive oil until garlic is light golden blonde. Add arborio rice and saute, stirring often, for 2 minutes. Add 1 cup vegetable stock, and lower heat to simmer. Keep adding cups of stock until rice has reached the texture you desire (should be creamy, yet al dente). It takes *about* 20 minutes. You do not have to stand there, stirring, and saying novenas to the saint of arborio rice. You can answer the phone, or peel a child off of your pant leg. Just stir frequently and taste every so often. And read the back of the box of the arborio rice.

When done, fold in mascarpone cheese, drizzle black truffle oil, sprinkle salt and pepper and maybe a bit more fresh rosemary, and lick the spoon!

By the way, I serve the Kids Beige Buffet and our Scallops with Risotto with the same tried and true side:

Roasted Asparagus
Foil-lined baking sheet, asparagus, sea salt, black pepper, olive oil. 350 degree oven. 10 minutes.
Kids eat it like candy.