Q: What to have for dinner on a beautiful Saturday night that is equal parts elegant and light? A: Meyer Lemon Risotto and Seared Scallops! Inspired by a risotto recipe presented on the Today Show using créme fraîche, spring greens and lemon juice, I ultimately used a recipe found on line through 101 Cookbooks. With the zest and juice from the abundant Meyer lemons from our friends’ gardens, chopped garlic, shallot, white wine, arborio rice, asparagus, zucchini, parsley, créme fraîche, and Pecorino-Romano cheese, this dish bursted with incredible richness and flavors. East Coast Bay Scallops from Bryan’s Market melted in our mouths, thanks to a Food Network recipe using butter and garlic. And what better for dessert than delicious strawberries from the Ferry Plaza Farmers’ Market dipped into that créme fraîche and golden brown sugar? Mouth-watering achieved new significance this evening!
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