Delimondo Bacon-Wrapped Scallop Rumaki
CategoryValentinesYields7 ServingsCook Time25 mins Ingredients3 tablespoons extra virgin olive oil7 pieces scallops1 pack Delimondo Country Style Smokehouse Bacon1 bundle of asparagus, cut into 1.5 inches long½ cup Japanese mayo2 tablespoons lemon juice1 tablespoon Delimondo Chili & Garlic Drizzling Oil1 tablespoon lime juice1 tablespoon cilantro, finely chopped7 toothpicks or bamboo skewersSalt and pepper to tasteDirections1Preheat oven to 375 degrees F (190 degrees C).
2Arrange bacon pieces on a hot pan. Do not overlap. Heat until some of the grease has rendered out of the bacon; the bacon should still be very soft and pliable, about 8 minutes. Remove bacon from the pan and pat with paper towels to remove excess grease.
3Wrap each scallop piece with a piece of bacon and four pieces of asparagus, and secure with a toothpick.
4Place onto baking sheet and drizzle with lemon juice and olive oil.
5Season with salt and pepper, both sides.
6Bake in preheated oven until the scallops are opaque and the bacon is crisp, 10 to 15 minutes, turning once.
7While waiting, make the spicy mayo by combining Japanese mayo, chili and garlic oil, lime juice and cilantro. Stir well and refrigerate.
8To serve, mat top the bacon wrapped scallops with cilantro leaves and a spoonful of spicy mayo.
Ingredients
Ingredients3 tablespoons extra virgin olive oil7 pieces scallops1 pack Delimondo Country Style Smokehouse Bacon1 bundle of asparagus, cut into 1.5 inches long½ cup Japanese mayo2 tablespoons lemon juice1 tablespoon Delimondo Chili & Garlic Drizzling Oil1 tablespoon lime juice1 tablespoon cilantro, finely chopped7 toothpicks or bamboo skewersSalt and pepper to tasteDirections
Directions1Preheat oven to 375 degrees F (190 degrees C).
2Arrange bacon pieces on a hot pan. Do not overlap. Heat until some of the grease has rendered out of the bacon; the bacon should still be very soft and pliable, about 8 minutes. Remove bacon from the pan and pat with paper towels to remove excess grease.
3Wrap each scallop piece with a piece of bacon and four pieces of asparagus, and secure with a toothpick.
4Place onto baking sheet and drizzle with lemon juice and olive oil.
5Season with salt and pepper, both sides.
6Bake in preheated oven until the scallops are opaque and the bacon is crisp, 10 to 15 minutes, turning once.
7While waiting, make the spicy mayo by combining Japanese mayo, chili and garlic oil, lime juice and cilantro. Stir well and refrigerate.
8To serve, mat top the bacon wrapped scallops with cilantro leaves and a spoonful of spicy mayo.
Risotto de Delimondo Bacalao a la Vizcaina
CategoryValentinesYields2 ServingsCook Time30 mins Ingredients4 tablespoons Delimondo Bacalao a la Vizcaina3 tablespoons extra virgin olive oil3 tablespoons butter1 small onion, diced2 cloves of garlic, minced2 cups Arborio rice2 tablespoons white wine3 cups fish stock2 tablespoons lemon juice½ teaspoon lemon zest¼ cup all purpose cream½ cup spinach1/3 cup freshly grated parmesan cheeseSalt and freshly ground pepper to taste2 sprigs parsley, to garnishDirections1Bring stock to a simmer in a large saucepan. Keep warm over low heat, but do not boil.
2In a thick bottom pan, heat half of the butter. Add olive oil and maintain medium heat.
3Add the onions until translucent. Stir in garlic and make sure that it does not burn.
4Add arborio rice, stir briskly with a wooden spoon so that the grains are coated with the oil and melted butter. Saute' for another minute or two, until there is slightly nutty aroma. Do not let the rice turn brown.
5Stir in 1 1/2 cups stock; cook 4 minutes or until liquid is nearly absorbed, stirring constantly.
6Add remaining stock, 1/4 cup at a time, stirring nearly constantly until each portion is absorbed before adding the next. Repeat the process until you achieve a creamy texture (about 15 minutes)
7Add lemon juice, lemon zest, all purpose cream, Delimondo Bacalao a la Vizcaina and the spinach.
8Cook for another 3-4 minutes.
9Remove pot from heat.
10Stir in reserved remaining butter, pepper, and cheese.
11Divide risotto between hot bowls, garnish with a sprig of flat parsley. Serve hot.
Ingredients
Ingredients4 tablespoons Delimondo Bacalao a la Vizcaina3 tablespoons extra virgin olive oil3 tablespoons butter1 small onion, diced2 cloves of garlic, minced2 cups Arborio rice2 tablespoons white wine3 cups fish stock2 tablespoons lemon juice½ teaspoon lemon zest¼ cup all purpose cream½ cup spinach1/3 cup freshly grated parmesan cheeseSalt and freshly ground pepper to taste2 sprigs parsley, to garnishDirections
Directions1Bring stock to a simmer in a large saucepan. Keep warm over low heat, but do not boil.
2In a thick bottom pan, heat half of the butter. Add olive oil and maintain medium heat.
3Add the onions until translucent. Stir in garlic and make sure that it does not burn.
4Add arborio rice, stir briskly with a wooden spoon so that the grains are coated with the oil and melted butter. Saute' for another minute or two, until there is slightly nutty aroma. Do not let the rice turn brown.
5Stir in 1 1/2 cups stock; cook 4 minutes or until liquid is nearly absorbed, stirring constantly.
6Add remaining stock, 1/4 cup at a time, stirring nearly constantly until each portion is absorbed before adding the next. Repeat the process until you achieve a creamy texture (about 15 minutes)
7Add lemon juice, lemon zest, all purpose cream, Delimondo Bacalao a la Vizcaina and the spinach.
8Cook for another 3-4 minutes.
9Remove pot from heat.
10Stir in reserved remaining butter, pepper, and cheese.
11Divide risotto between hot bowls, garnish with a sprig of flat parsley. Serve hot.