Risotto with sea or bay scallops can be an elegant main course. You can substitute shrimp for the scallops, or use a combination of both. Wash scallops or devein shrimp before making basic risotto. The seafood must be sauteed as soon as the risotto is finished, so that when you add it to the pot the consistency of the risotto will still be creamy when served. Enjoy this classic Italian recipe!

Ingredients:

Basic Risotto
1 1/2 lbs sea or bay scallops
1/4 cup unsalted butter
1 cup thinly sliced scallions
1/2 tsp salt
1/2 tsp pepper
1 tbsp grated lemon grind
2 tbsp finely minced Italian parsley leaves
Freshly grated Parmigiano cheese

Preparation:

1 - Wash scallops several times in cold water to remove sand. Place in a strainer and blot dry with paper towel. If using tiny bay scallops, leave whole; if using sea scallops, cut horizontally into 1/2 inch slices.

2 - In a large saute pan, melt butter over medium heat. Add scallions and saute, stirring constantly, until barely tender, about 2 minutes. Add scallops and cook, stirring constantly, for 2 minutes. Add slat, pepper, and lemon rind; mix well and remove from heat.

3 - Stir scallop into risotto. Cook uncovered over low heat, stirring constantly, until juices from scallops are completely absorbed into rice, about 1 to 2 minutes. Remove from heat and stir in parsley.

4 - Transfer to a heated bowl and serve with freshly grated Parmigiano cheese.

Serves 4 to 6

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This classic Italian recipe is a real quickie! Enjoy it tonight!

Ingredients:

2 lbs fresh or frozen shrimp
1/2 cup olive oil
1 clove minced garlic
2 lbs plum tomatoes, mashed
1 tbsp fresh minced basil (or dry basil)
pinch of oregano
2 tbsp dry white wine
Salt and pepper to taste

Preparation:

1 - Shell and de-vein the fresh shrimp. Wash and drain well.

2 - In a medium-size saucepan, cook the garlic in 1/4 cup olive oil, over low flame, until light brown. Add the tomatoes, basil, oregano, wine, salt and pepper. Cover partially. Simmer for 30 minutes.

3 - In a large skillet, heat the remaining olive oil. Saute the shrimp for about 3 minutes. Discard the oil and add the shrimp to the sauce. Simmer for 3 minutes.

Serves 4 to 6

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Not only is this easy Italian recipe a savory accompaniment to any chicken, meat or fish dishes, but an excellent appetizer as well!

Ingredients:

2 packages frozen artichoke hearts
1/2 cup flour
3 large eggs
Salt
Freshly ground black pepper
2 tbsp grated lemon rind
2 cups dry breadcrumbs
2 cups vegetable oil
1 medium lemon, cut into wedges

Preparation:

1 - Rinse frozen artichoke hearts in a strainer under warm running water to defrost. In a medium skillet, bring 2 cups of water to a boil and add 1 tsp salt. Place artichokes in a single layer in pan and cook, covered, over medium heat, about 3 minutes. Using a pair of tongs, transfer artichoke hearts to a colander. Let cool slightly; blot thoroughly dry with a paper towel.

2 - Place flour in a bowl. In another bowl, beat eggs with 1 tsp salt and pepper. In a third bowl, combine lemon rind with breadcrumbs. Dredge artichoke hearts in flour and shake off excess. Lightly coat with egg, letting the excess drip off; thoroughly coat in breadcrumb mixture. Arrange in a single layer on a platter lined with waxes paper. Refrigerate for at least 1 hour to set coating.

3 - In a deep 12-inch skillet, heat vegetable oil over medium-high heat. Fry artichokes on both sides until lightly golden. Transfer with tongs to paper towels to drain.

4 - To serve, arrange on a large platter and garnish with lemon wedges.

Serves 8 to 10

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The parsley-breadcrumb coating seals in the juices, while the mustard adds additional flavor to this truly delicious Italian lamb recipe!

Ingredients:

1 rack of lamb, 8 ribs
1 garlic clove, split in half
1/4 cup fresh lemon juice
Salt
Freshly ground black pepper
1 tbsp minced fresh thyme
1/4 cup fresh breadcrumbs
1 tbsp minced parsley leaves
1 tsp Dijon mustard
1 small bunch curly parsley sprigs
1 lemon, cut into wedges

Preparation:

1 - Adjust rack to center of oven and preheat to 375F.

2 - Trim most of the fat from the top of the meat. Rub the roast well with garlic, lemon juice, salt, pepper and thyme.

3 - Wrap each exposed bone end of the chops with foil to prevent burning while baking.

4 - Place lamb meat side down on a rack in a roasting pan. Cook until meat thermometer registers 140F for medium-rare, about 35 minutes, or 145F for medium, about 45 minutes.

5 - While meat is roasting, combine breadcrumbs and parsley in a small bowl; set aside.

6 - Remove lamb from oven and turn it over. Spread mustard over meat and firmly press breadcrumb mixture over top of lamb. Return to oven and bake until crumb mixture is lightly browned, about 10 minutes. Remove foil from bone ends and let rest for 10 minutes before serving.

7 - Place rack on a large oval platter and garnish with parsley sprigs and lemon wedges. carve between ribs to serve.

Serves 3 to 4

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This tasty Italian seafood recipe comes to us by Kristal McKanders from Nashville, TN. People say the way to a man’s heart is through his stomach. Well, women love to eat too! A great way for men to show appreciation for their significant others is by learning to cook their partners’ favorite meal.

Country music artist Vince Gill recently teamed up with Johnny Carrabba, founder of Carrabba’s Italian Grill, to learn to do just that for his wife Amy Grant. Johnny taught Vince how to make Amy’s favorite dish and popular menu item, Mussels in White Wine Sauce, in front of a small audience at the Country Music Hall of Fame in Nashville as part of a fund raiser for a Nashville homeless shelter. Thanks Kristal!

Enjoy!

Ingredients:

2 oz olive oil
1 lb cleaned Canadian Mussels
1/4 chopped yellow onion
6 cloves chopped garlic
1 oz Pernod liquor
8 basil leaves chopped
6 oz lemon butter sauce
Juice of 1 lemon

Preparation:

1 - Heat oil in sauté pan. Add mussels, cover and cook until shells begin to open about 2 minutes. Remove top and add garlic and onions and toss. Cover pan again and cook for 1 minute.

2- Remove top and add remaining ingredients. Reduce heat for 2 minutes with top off. Place in bowl and serve.

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