I made dinner for my mom last night for mother's day. The menu included: some absolutely delicious pan seared scallops with asparagus, lemon mushroom risotto, and a strawberry souffle with chocolate mousse on top. There was no beer involved in the dinner, but I wanted to share anyway. I actually used white wine in both the risotto and scallops. Hey, I've gotta cook with different things once in a while.
This was my first time making risotto. I really enjoyed the process of preparing it. It was actually relaxing watching the broth get absorbed into the rice as I stirred. I used some lemon juice, lemon zest, oyster mushrooms, shiitake mushrooms, and baby bella mushrooms in my risotto. Came out really yummy.
The scallops were simply seared in butter and olive oil with salt and pepper. After removing the scallops, I added some white wine into the pan and made a tasty sauce. This is one of my favorite ways to make a sauce. You get the most flavor when you make it right where the food was cooked. A little beer (or wine), some butter, salt, garlic, and milk. Hard to get a better sauce than that. The asparagus were pan seared with butter, salt, garlic, and a squeeze of lemon juice. Perfect. Unfortunately, I wasn't able to get a picture of the scallops.
Both of these dishes are now at the top of my to cook with beer list. I think the right beer could make these extra interesting and tasty, so look out for that soon. If you have any suggestions for a beer I should use for them, or beers you would like to see used in any recipe, let me know with a comment! I don't mind a challenge :)