"Your time... begins now!"

The coveted prize in the Beck Family white elephant gift exchange was a copy of the Top Chef Quickfire Cookbook. After frequent confident hand-changes, the last number, my number, was called and I quietly claimed the shiny desirable.

I'm not going to pretend that I wanted it most, or that I didn't feel guilty after having watched cousin after cousin eye the book with delight. I promised to blog the recipes and the results. I'll try to have a weekly recipe experiment (not always on here) in which I divulge the relative success and deliciousness.

Tonight's reciperiment: Joey's Scallops with Jasmine Rice Risotto

1 c. jasmine rice
2 c. coconut milk
8 shiitake mushrooms, stemmed and sliced
1 mango, peeled, pitted, and diced
1 T. thinly sliced fresh mint
1 T. thinly sliced fresh basil
8 scallops
salt
cayenne pepper
1 t. peanut oil for frying

1. Over medium heat, stir together rice & coconut and cover. Bring to slow boil & reduce heat to medium-low. Cook until creamy (~ 15 min). Remove from heat, then stir in mushrooms, mango, mint, and basil.
2. While rice is cooking, season scallops w/ salt & cayenne. Over medium-high heat in a large sauté pan, heat peanut oil. Add scallops & sear for 1.5-2 minutes on each side (mine took longer than this, but the rice & scallops were done at exactly the same time).
3. Spoon rice onto each plate & top with scallops. Garnish with mint and basil if needed.

Prep: 35 minutes; serves 2-4

Okay, this was basically the perfect serving size of food for me, but I think my dad was a little let down that there weren't more scallops (I used mini-scallops, about 12 oz.). Also, my mom acted as sous-chef (a.k.a. cutting up the mango and mushrooms), so the prep time including cooking was maybe 20 minutes. At the most. Outstanding.

Judges? What do you think?
Linda: 9/10 a very yummy birthday dinner treat!
CMDP: 6.5 or 7/10 using the TC judges' scale. The rice was a little overcooked, and the plating wasn't particularly inspired, but the play of flavors was very delicately balanced.
Dan: "Yeah, it's good."