Valentine’s Day Recipe

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Delimondo Bacon-Wrapped Scallop Rumaki

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CategoryYields7 ServingsCook Time25 mins
Ingredients
 3 tablespoons extra virgin olive oil
 7 pieces scallops
  1 pack Delimondo Country Style Smokehouse Bacon
  1 bundle of asparagus, cut into 1.5 inches long
  ½ cup Japanese mayo
 2 tablespoons lemon juice
  1 tablespoon Delimondo Chili & Garlic Drizzling Oil
 1 tablespoon lime juice
  1 tablespoon cilantro, finely chopped
 7 toothpicks or bamboo skewers
 Salt and pepper to taste
Directions
1

Preheat oven to 375 degrees F (190 degrees C).

2

Arrange 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.

3

Wrap each scallop piece with a piece of bacon and four pieces of asparagus, and secure with a toothpick.

4

Place onto baking sheet and drizzle with lemon juice and olive oil.

5

Season with salt and pepper, both sides.

6

Bake in preheated oven until the scallops are opaque and the bacon is crisp, 10 to 15 minutes, turning once.

7

While waiting, make the spicy mayo by combining Japanese mayo, chili and garlic oil, lime juice and cilantro. Stir well and refrigerate.

8

To serve, mat top the bacon wrapped scallops with cilantro leaves and a spoonful of spicy mayo.

 

Ingredients

Ingredients
 3 tablespoons extra virgin olive oil
 7 pieces scallops
  1 pack Delimondo Country Style Smokehouse Bacon
  1 bundle of asparagus, cut into 1.5 inches long
  ½ cup Japanese mayo
 2 tablespoons lemon juice
  1 tablespoon Delimondo Chili & Garlic Drizzling Oil
 1 tablespoon lime juice
  1 tablespoon cilantro, finely chopped
 7 toothpicks or bamboo skewers
 Salt and pepper to taste

Directions

Directions
1

Preheat oven to 375 degrees F (190 degrees C).

2

Arrange 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.

3

Wrap each scallop piece with a piece of bacon and four pieces of asparagus, and secure with a toothpick.

4

Place onto baking sheet and drizzle with lemon juice and olive oil.

5

Season with salt and pepper, both sides.

6

Bake in preheated oven until the scallops are opaque and the bacon is crisp, 10 to 15 minutes, turning once.

7

While waiting, make the spicy mayo by combining Japanese mayo, chili and garlic oil, lime juice and cilantro. Stir well and refrigerate.

8

To serve, mat top the bacon wrapped scallops with cilantro leaves and a spoonful of spicy mayo.

Delimondo Bacon-Wrapped Scallop Rumaki
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Risotto de Delimondo Bacalao a la Vizcaina

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CategoryYields2 ServingsCook Time30 mins
Ingredients
 4 tablespoons Delimondo Bacalao a la Vizcaina
 3 tablespoons extra virgin olive oil
 3 tablespoons butter
 1 small onion, diced
 2 cloves of garlic, minced
 2 cups Arborio rice
 2 tablespoons white wine
 3 cups fish stock
 2 tablespoons lemon juice
 ½ teaspoon lemon zest
 ¼ cup all purpose cream
 ½ cup spinach
 1/3 cup freshly grated parmesan cheese
 Salt and freshly ground pepper to taste
 2 sprigs parsley, to garnish
Directions
1

Bring stock to a simmer in a large saucepan. Keep warm over low heat, but do not boil.

2

In a thick bottom pan, heat half of the butter. Add olive oil and maintain medium heat.

3

Add the onions until translucent. Stir in garlic and make sure that it does not burn.

4

Add 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.

5

Stir in 1 1/2 cups stock; cook 4 minutes or until liquid is nearly absorbed, stirring constantly.

6

Add 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)

7

Add lemon juice, lemon zest, all purpose cream, Delimondo Bacalao a la Vizcaina and the spinach.

8

Cook for another 3-4 minutes.

9

Remove pot from heat.

10

Stir in reserved remaining butter, pepper, and cheese.

11

Divide risotto between hot bowls, garnish with a sprig of flat parsley. Serve hot.

 

Ingredients

Ingredients
 4 tablespoons Delimondo Bacalao a la Vizcaina
 3 tablespoons extra virgin olive oil
 3 tablespoons butter
 1 small onion, diced
 2 cloves of garlic, minced
 2 cups Arborio rice
 2 tablespoons white wine
 3 cups fish stock
 2 tablespoons lemon juice
 ½ teaspoon lemon zest
 ¼ cup all purpose cream
 ½ cup spinach
 1/3 cup freshly grated parmesan cheese
 Salt and freshly ground pepper to taste
 2 sprigs parsley, to garnish

Directions

Directions
1

Bring stock to a simmer in a large saucepan. Keep warm over low heat, but do not boil.

2

In a thick bottom pan, heat half of the butter. Add olive oil and maintain medium heat.

3

Add the onions until translucent. Stir in garlic and make sure that it does not burn.

4

Add 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.

5

Stir in 1 1/2 cups stock; cook 4 minutes or until liquid is nearly absorbed, stirring constantly.

6

Add 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)

7

Add lemon juice, lemon zest, all purpose cream, Delimondo Bacalao a la Vizcaina and the spinach.

8

Cook for another 3-4 minutes.

9

Remove pot from heat.

10

Stir in reserved remaining butter, pepper, and cheese.

11

Divide risotto between hot bowls, garnish with a sprig of flat parsley. Serve hot.

Risotto de Delimondo Bacalao a la Vizcaina
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