Bear with me cause I was pretty hammered making this thing and it was earlier this summer.
Pancetta in a pot to brown, add rice to stir and toast, add white wine to deglaze, progressively stir and add stock.
Sear scallops on hot pan 90seconds, flip and finish for another 30 or so seconds.
In another pan: butter, shallot, garlic, Calabrian chilies to sweat, add shrimp, cook to nearly done, finish with more butter a fuckton of lemon and Parsley
Certainly wasn’t perfect and I scalded the bejesus out of my hand mantecatur-ing the risotto but my god was it delicious. Played the day after too as leftovies
by double_bakes
5 Comments
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Looks delish
I think drunk-you and drunk-me have very different cooking habits. The most “exciting” thing I think I ever procured while intoxicated in the kitchen was making mini chicken parmigianas using dino nuggies, canned sauce (sauce I made and canned myself), and big slices of mozzarella. I threw them in the air fryer. *chefs kiss*
With that being said, you’re welcome to drink/cook at my house any time.
Scallops are so yummy
Love it!