Welcome to Chez Cavalier! Seriously, I feel tres accomplished after making this entree. I’ve been to a lot of restaurants, but honestly, I’ve never had the kind of money that would allow me to dine someplace that would list either risotto or truffle oil on its menu. I’ve never eaten either of those items before. So I don’t know what they should taste like. Of course, I’ve seen all the cooking competitions on TV, and everyone knows that if you can’t cook a good risotto, you’re out! So I have a bit of the concept in my head at least.
I think the risotto I made was fabulous. Was it competition-worthy? I have no idea. But it was Cavalier-worthy for sure.
Now let’s talk about the scallops. Gail assumed they would be rubbery. She said, “they always are”. I said, these won’t be!
I was right. They were superb! Melt in your mouth perfection. I’m excited that I pulled that off so well. Yay me!
Anyway…wow! This dish was so good. Totally a different flavor for both of us. It’s probably not the kind of food we would eat often, because we just wouldn’t ever have those ingredients on hand, but we would definitely eat it now and then, when available.
This dish took some maneuvering skills though. Had to keep things moving along, making sure not to overcook anything. And then, right near the end, I squirted a ton of lemon juice right into my eye! Yikes! I was blinded and in pain for a minute, but I kept on stirring that brown butter sauce like my life depended on it. I couldn’t see it, and I was screaming, but that dang sauce didn’t burn!! Only my eyes were on fire at that moment.
Cleanup is a bit of a chore on this one, and the amount of effort it took throughout was more than I’m used to. But it was worth it.
I feel like a real chef after making this dish. Melt in your mouth goodness, with 5-star flavor for sure! Sure, it was a bit of a challenge to prepare, and more of a cleanup that I like, but all of that was well worth the end result. OMG-good!
Glance through the recipe instructions before you begin. Some recipes ask you to chop veggies in the middle of the process, usually while something else is cooking on the stove. I recommend ignoring those instructions. Instead, prep all your veggies before you do anything else. (You can preheat your oven during this time). If you are anything like me, trying to chop vegetables while watching over the cooking process will usually end up with overcooked or burned food, or even knicked fingers.