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SIMPLY ELEGANT
Scallop risotto will wow your guests
ALI RAMEE | EatingWell
Scallop risotto with brown butter & Parmesan
VICTOR PROTASIO, EATINGWELL
EATINGWELL
This simple scallop risotto makes for an impressive main dish. Stirring the risotto often results in a rich and creamy end product.
EatingWell is a magazine and website devoted to healthy eating as a way of life. Online at www.eatingwell.com.
Scallop risotto with brown butter & Parmesan
Servings: 4
Ingredients
■ 4 tablespoons unsalted butter, divided
■ 1 large shallot, finely chopped
■ 2 teaspoons chopped fresh thyme
■ 1 large clove garlic, minced
■ 1 cup arborio rice
■ ½ cup dry white wine
■ 3 cups unsalted vegetable broth
■ 1 ½ cups water
■ ½ cup grated Parmesan cheese
■ ½ teaspoon salt, divided
■ 1 pound dry sea scallops, tough muscle removed
■ ½ teaspoon ground pepper
■ Chopped fresh flat-leaf parsley for garnish
Directions
Melt 1 tablespoon butter in a large nonstick skillet over medium heat. Add shallot, thyme and garlic; cook, stirring often, until the shallot is translucent, about 2 minutes. Add rice; cook, stirring often, until toasty and fragrant, about 2 minutes.
Increase heat to medium-high; add wine and cook, undisturbed, until almost evaporated, about 1 minute. Add ½ cup broth; cook, stirring often, until the liquid is absorbed and the mixture thickens, about 2 minutes. Repeat with the remaining broth and water, adding in ½-cup increments, until the rice is creamy and tender, about 35 minutes total. Stir in Parmesan and ¼ teaspoon salt. Remove from heat and cover to keep warm.
Pat scallops very thoroughly dry; sprinkle evenly with pepper and the remaining ¼ teaspoon salt. Melt the remaining 3 tablespoons butter in a large skillet over medium-high heat until the butter foams and turns golden brown, about 3 minutes. Add the scallops; cook until golden brown and just opaque in the center, about 2 minutes per side.
Serve over the risotto; top evenly with the brown butter. Garnish with parsley, if desired.
Nutrition per serving: 439 calories, 15 g total fat, 9 g saturated fat, 66 mg cholesterol, 50 g carbohydrates, 3 g fiber, 1 g total sugars, 21 g protein, 707 mg sodium, 329 mg potassium, 477 IU vitamin A.
On another level
Using croissants for French toast is a crispy, buttery game changer
CHRISTINE GALLARY TheKitchn.com
Croissant French toast
ALEX LEPE, THE KITCHN
THE KITCHN
I love all kinds of French toast, from the clas-sic version with slices soaked in custard to the fun pull-apart type. If you dip bread in custard and cook it in butter, I'll always be first in line to load up my plate. While French toast is a great way to use up stale bread, I recently started making it with something else — and it resulted in a French toast so good my daughter asked for it three times in a week.
So, what was the tasty base for this French toast that got rave reviews? Croissants! These classic French pastries, with their flaky layers, cook up into crispy French toast with buttery flavor in each bite. The process is no different than with regular French toast, but the result is just a little bit more luxe and special with no extra effort. Here's how to make the Frenchiest French toast ever.
TheKitchn.com is a nationally known blog for people who love food and home cooking. Submit any comments or questions to editorial@thekitchn.com.
Croissant French toast
Skip the fancy, pricier bakery croissants and use grocery store croissants. I recommend the larger croissants that are sometimes labeled jumbo.
Servings: 4
Ingredients
■ 4 large croissants (about 2.5 ounces each), preferably day-old
■ ²⁄³ cup whole milk or half-and-half
■ 3 large eggs
■ 1 tablespoon packed light or dark brown sugar, or granulated sugar
■ 2 teaspoons vanilla extract
■ ¼ teaspoon ground cinnamon
■ ¹⁄8 teaspoon kosher salt
■ 2 tablespoons unsalted butter, divided
For serving (optional)
■ Powdered sugar, for dusting
■ Maple syrup
■ Whipped cream
■ Fresh berries
Directions
Using a serrated knife, split 4 large croissants horizontally.
Whisk milk, eggs, brown sugar, vanilla extract, cinnamon and salt together in a wide, shallow dish (like a pie dish) until combined and no streaks of egg remain.
Melt 1 tablespoon of the unsalted butter in a large 12-inch nonstick or cast-iron skillet over medium heat. Meanwhile, place two of the croissant pieces in the egg mixture in a single layer. Gently press in and soak, flipping once, until drenched but not falling apart, 15 to 20 seconds per side. Transfer to a large plate or baking sheet. Repeat soaking two more pieces.
When the foaming in the pan subsides and the butter is sizzling but not browned, add the soaked croissant pieces in a single layer. Cook until golden-brown and crisp, 2 to 2 ½ minutes per side (reduce the heat as needed if it starts cooking too quickly). Meanwhile, repeat soaking the remaining 4 croissant pieces in the egg mixture.
Transfer the French toast to a serving plate. Melt the remaining 1 tablespoon unsalted butter in the pan and repeat cooking the remaining four croissant pieces. Dust with powdered sugar and serve with maple syrup, whipped cream or fresh berries as desired.
Refrigerate leftovers in an airtight container for up to four days. Reheat at 300 F until warmed through, 8 to 10 minutes.
Note: Eight small croissants (about 1 ½ ounces each) can be used in place of large. Soak and cook the halved croissants in two batches (it may be a tight fit in the pan).
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