Dear person in my life,
If I let you see and feel my stress, it’s because I feel safe and loved by you. I’m sorry, it’s not fair. I’m aware of the issue. I’m working on it. I don’t deal with stress well. Forgive me, please!
With love and requested forgiveness,
Please tell me it’s not just me. When I get stressed, I’m not a pleasant person to the ones nearest and dearest to me. Husband, I’m so looking at you. All he wanted last night was to spend some time together after a stressful day and there I was being a good friend to someone in need, loving towards the dog with a bum leg after slipping on ice, and trying to get this here post up and on the web…and being shut down towards him because I was stressed. Today looks much the same. Breathe.
I failed at the last one there, so I’m up and at’em today, getting in my “me time” (not-so-bright) and early on this cold, January Friday morning. With my cold brew, ironically. And I commit this evening to time and attention on my ride or die. Husband, I’m again looking at you!
A lot of spouses might say the key to their heart is through their stomachs. A delicious, home-cooked meal really can go a long way and show a lot of love. As it ends up, that’s not the case for my husband, but he does love a good meal nonetheless.
And on nights like tonight where there’s nothing going on, everyone is healthy (!), and we likely want to snuggle in with a movie and a fire, I’ll whip up a romantic meal for us to enjoy AFTER the kids are in bed. In my house and for my mate, that is forever seafood. Now, my kids will eat scallops, but sometimes we just don’t want to share! 😉
This meal of seared scallops and rich, creamy, lemony risotto is a show-stopper meal without too much extra effort. It screams Date Night In and very well may be making a re-appearance as I return to being on good graces with my hubby. And if not, it’s on my radar for the big ‘ol Valentine’s Day that’s right around the corner!
…Or maybe next week because risotto just isn’t that hard (I promise!) and this meal really is THAT good.
- 4 cups low-sodium chicken stock
- 1 Tbsp butter
- ½ onion, diced
- 1 clove garlic, minced
- 1 cup arborio rice
- ¾ cup whole milk
- 1/2 cup (2 oz) grated parmesan cheese
- ¼ cup whole milk plain Greek yogurt
- ½ lemon, zested
- 1/4 tsp salt and black pepper, to taste
- 1 lb scallops, patted dry and room temperature
- 3 Tbsp butter
- ½ lemon, juiced
- ½ cup dry white wine
- In a sauce pan over medium-low heat, bring the chicken stock to a gentle simmer. Reduce heat to low to keep hot.
- Meanwhile, in a large skillet, heat 1 tablespoon butter over medium heat. Once melted and hot add the onion; sauté for 3-4 minutes or until tender. Add the garlic and cook an additional 1 minute, stirring constantly.
- Reduce heat to medium-low. Add the rice and stir, cooking for 1-2 minutes or until translucent.
- Add 1/2 cup of the hot stock and cook, stirring often, until liquid is absorbed. Repeat with additional broth in 1/2 cup amounts, stirring often, until the rice is tender and cooked through, about 25 minutes.
- In the last 6-8 minutes or cooking, heat 3 tablespoons butter in a second skillet over medium-high heat. Once hot, add the scallops in a single layer, giving space around. Leave them for ~4 minutes before checking for a golden brown sear.
- To the scallops, add the lemon juice and white wine. Turn heat off and flip so they continue cooking on the other side.
- After liquid is absorbed and rice is tender, add the milk, Parmesan, yogurt, lemon zest, salt, and pepper, stir well and heat through, about 1 minute.
- Serve scallops on top or aside the risotto.
Recipe slightly adapted from Cooking with Books
Nutrition Information:Yield: 4 Serving Size: heaping cup of risotto w/ 4 oz scallops
Amount Per Serving: Calories: 500Total Fat: 19.0gCholesterol: 67mgSodium: 1121mgCarbohydrates: 49.8gFiber: 1.5gSugar: 5.0gProtein: 29.0g
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