Great recipe for Spring. As we are not fans of 'soggy' scallops, I seared the scallops in my cast iron pan, in butter, over high heat, and laid the beautifully brown and succulent scallops on top of the risotto. YUM Reply
Great recipe for Spring. As we are not fans of 'soggy' scallops, I seared the scallops in my cast iron pan, in butter, over high heat, and laid the beautifully brown and succulent scallops on top of the risotto. YUM