Scallops (or fish) in White Wine | Saffron Risotto (or rice) | Steamed Broccoli
If you’re in the South, you’re just about at the end of finding fresh, local broccoli until fall. Fresh broccoli is surprisingly fragile when compared to its supermarket relatives, so cook it soon after purchasing – and not for nearly as long as you need cook the conventional grocery kind. Round it out with simple scallops and risotto (or just rice, or bread), and you’re all set.
Love to Cook: Scallops don’t need much fuss; this simple recipe from Food 52 proves it. Although traditionally paired with heartier meat, saffron risotto works just as well with scallops or other seafood.
Weeknight Reality: If scallops are too expensive for a weeknight dinner, a firm white fish would be a good substitute. Here’s a recipe for that – one that has more flavors in it, so pairing with plain jasmine rice or even rice noodles would work.
Need a Miracle: Look for pre-marinated fish, or scallops – all you have to do it cook, which will take minutes. Pair with quick-cooking rice noodles and flash-steamed broccoli (bagged florets will work, if you’re not up for hunting down fresh broccoli), dinner can be ready in a flash.