Ingredients
Ingredients for Risotto:
1 c. fresh or frozen sweet peas
4 to 5 c. Vegetable Stock
2 tablespoons extra-virgin olive oil
2 large garlic cloves
3 shallots
1 c. uncooked Arborio rice
3 tbsp. dry white wine
1/2 c. fresh Parmesan cheese- grated
zest and juice of 1 small lemon
salt- to taste
freshly ground black pepper
1 1/2 tbsp. chopped fresh tarragon
1/2 tbsp. chopped fresh thyme
1 tablespoon mascarpone cheese
Ingredients for Scallops:
6 wild caught sea scallops
1/2 tbsp. olive oil
1 tbsp. butter
3 sprigs of thyme
1 large sprig of fresh tarragon
salt- to season
pepper- to season
1 c. fresh or frozen sweet peas
4 to 5 c. Vegetable Stock
2 tablespoons extra-virgin olive oil
2 large garlic cloves
3 shallots
1 c. uncooked Arborio rice
3 tbsp. dry white wine
1/2 c. fresh Parmesan cheese- grated
zest and juice of 1 small lemon
salt- to taste
freshly ground black pepper
1 1/2 tbsp. chopped fresh tarragon
1/2 tbsp. chopped fresh thyme
1 tablespoon mascarpone cheese
Ingredients for Scallops:
6 wild caught sea scallops
1/2 tbsp. olive oil
1 tbsp. butter
3 sprigs of thyme
1 large sprig of fresh tarragon
salt- to season
pepper- to season