This turned out to be a great way to repurpose our leftover pea risotto. We simply salted and peppered scallops, gave them a quick sauté, and set them over the reheated risotto.
The sweetness of the scallops worked beautifully with the peas, giving the dish a fresh lift and making it feel like something entirely new rather than leftovers.
Once again, we started with a Caesar salad—a familiar, crisp opener that sets things up nicely without getting in the way.
No comments:
Post a Comment