Popping in for a quick recipe share

It wasn't completely intentional that i stopped writing, it just happened when my cooking and baking fell by the wayside over the past few months. We've been busy, busy, busy. With the house for sale, it's just going to get crazier over the next few weeks. However, recently I made a scrumptious meal, too delicious not to share with you all. The first part of the meal was adapted from one of my most used cookbooks entitled "The Best of, Chef at Home" by Michael Smith. The second part was taken from my other favourite cookbook Home Cooking with Charlie Trotter. If you are not a fan of scallops, thats fine, don't make the Brochettes, but please do yourself a favour and make the Bacon Barley Risotto!!!

Grilled Scallop and Red Onion Brochettes
serves 4

Marinade

1/4 cup freshly squeezed orange juice
2 tablespoons soy sauce
1 1/2 tablespoons chopped fresh ginger
1 tablespoon chopped garlic
5 tablespoons extra virgin olive oil
3 tablespoons chopped lemongrass
1/2 jalapeño chile, seeded and chopped
1/4 cup chopped fresh cilantro
1/4 cup chopped scallions
1 1/2 tablespoons freshly squeezed lime juice

24 sea scallops
1 red onion, cut into bite-sized wedges
2/3 cup white rice
1 1/2 cups water
1/4 cup chopped scallions
3 tablespoons unsalted butter
Salt and freshly ground black pepper
1 teaspoon fresh amaranth

Directions:

To prepare the marinade: Combine the orange juice, soy sauce, ginger, garlic, olive oil, lemongrass, jalapeño, cilantro, scallions, and lime juice in a small bowl.
To prepare the brochettes: Alternate the scallops and onion wedges on 8 skewers. Place the skewers in a large, resealable plastic bag and pour in the marinade. Refrigerate for 2 hours.

To prepare the rice: Combine the rice and water in a medium saucepan, cover, and simmer over medium-low heat for 20 to 25 minutes, or until tender.
Cook the scallions in the butter in a small sauté pan over medium-low heat for 5 minutes, or until the scallions are soft. Add to the rice and cook for 5 minutes, or until warm. Season to taste with salt and pepper.

To cook the brochettes: Prepare a medium-hot grill. Remove the brochettes from the marinade and season with salt and pepper. Grill for 3 to 4 minutes on each side, or until the scallops are just cooked.

Place some of the rice in the center of each plate and top with 1 or 2 brochettes. Top with freshly ground black pepper and garnish with fresh amaranth.
You could use Vidalia, Maui, or Spanish onions instead of red onion in this recipe. The important thing is using an onion that will be sweet enough to eat when partially cooked. Also, consider using a fresh rosemary sprig as the skewer, if available. It adds a lovely visual touch to the brochette



Click here for the Barley Risotto with Bacon recipe. I've made Risotto quite a few times, which is generally made with Arborio rice, after making this version of Risotto (with Barley) I prefer it to the traditional method with Arborio rice, and it's healthier. To ensure the Risotto reaches the ultimate creamy texture, add 1 cup of Padano Parmesean cheese right before serving. Bon Apetit!