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6
Prep the scallops: Wash and pat the scallops dry with paper
towels. Make a horizontal slice in each, being careful not to cut
all the way through, and stuff with pesto. Sprinkle lightly with
salt and pepper and place on a dish; refrigerate.
7
Set the table … use the good dishes of course! A candle
or two is essential as well, but obviously, wait until you sit
down for your meal before lighting them up.
8
When the rice is done cooking, cook the scallops (don’t
start sooner: you’ll want to serve these hot): Heat 1-2 Tbsp.
olive oil in a skillet over medium-high heat for several minutes
(you want the oil pretty hot, but not smoking – the scallops
should instantly start to sizzle when you slide them into the
pan). Place the scallops flat in the skillet, and cook for about
two minutes, until the bottoms are golden-brown. Flip, and cook
another two minutes or so. Remove the scallops and arrange on a
serving plate.
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6
Make the rice: Place one cup stock, 2/3 cup water and
saffron in a small pot and heat on medium, covered, until steaming
hot. In another small pot, heat olive oil and saute the onion
until soft and aromatic. Add 1 cup rice, stirring well to coat
each grain. Cook for a minute or so, until the outside of the rice
begins to turn translucent. Add the heated stock and a sprinkle of
thyme. Bring to a boil, cover and reduce heat to low. Cook for
15-20 minutes (after 15 minutes, lift the lid and taste the rice.
If it's cooked through and there's no liquid left, it's ready. If
there's still liquid, cook uncovered for another few minutes,
until the liquid has evaporated. If it still seems too hard, cover
and cook for another 3- 5 minutes). Remove from heat; cover until ready to serve.
7 While
the rice is cooking, make the salad. Assemble washed greens
on two salad plates. Top with the sliced pear, then crumble
gorgonzola and sprinkle walnuts on top. Set the salads out on the
dinner table, next to the dinner plates.
8 Wash
up some of the dirty dishes/start loading up the dishwasher.
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