As the weather gets colder and colder I yearn for something to really warm the body and soul. We have continued our work with sunflower seed risotto and yesterday joined it with those pristine Nantucket Bay Scallops. We enriched the risotto with butter and Piave Vecchio cheese and deglazed the scallop pan with green olive brine. The dish is just simple and tasty.
Adventures in Doughnutland.
akiandalex@ideasinfood.com
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Writing and Photographs by Aki Kamozawa & H. Alexander Talbot
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Bay Scallops and Seeds
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