Thursday, May 13, 2010

Day #32- Pan Seared Scallops with Goat Cheese Risotto

This is the second time I've had scallops, although this is a completely different dish from the last dinner entree that was on our fall menu. The dinner I had today was eight ounces of seared sea scallops on a bed of goat cheese, spinach, and wild mushroom risotto.

I love risotto, and I definitely miss our winter squash risotto from the last menu. I was a little nervous about this risotto, only because it is made with goat cheese. I'm not a goat cheese fan, the flavor is far too tart for me to enjoy most of the time. However, the flavor in the risotto was not overly strong, and I could taste only a hint of the goat cheese. It was different, but actually very good. That in combination with the fresh spinach and mushrooms gave this dish a very unique flavor and a variety of textures. Delicious.

Now onto the scallops. The last time I had scallops it was a new experience for me. This time I knew what to expect as far as the unique texture goes, and this made it not as scary this time around. As you can tell from the photo, the scallops were cooked to perfection. They went very well with the goat cheese risotto as well, although the whole meal was incredibly rich.

This dish was awesome. Chef Jody did a great job with the risotto, and it really is a very unique dish. The risotto is really filling, and left me not craving anything else for the rest of the evening. It's perfect if you want a meal that will fill you up and stick with you, and you will probably still be able to take leftovers home! I'll order this again for sure, and would recommend it to others as well. After this, I'm even more excited to try the rest of the summer menu!


  1. that looks fantastic...I love the idea of mushrooms and goat cheese...yum!!!

  2. On 5/27 I ordered the scallops which I love as a protein. They were done well. The spinach consisted of 6 leaves & the mushrooms were undercooked along with the risotto.