I saw the most gorgeous diver scallops, and they were calling to me. . . so I brought them home. They were just begging to be served like royalty, so I pan-seared them and served the with Cara Cara Orange Risotto and an orange reduction sauce.
Cara Cara oranges are pinkish-red inside, sweet and juicy.
Stir the rice and cook until it becomes more opaque.
Add the liquid s-l-o-w-l-y.
See! What did I tell you, aren’t they gorgeous? These are some of the most tasty and beautiful scallops I have ever eaten!
Making Risotto is a labor of love, and I find it so relaxing. Buon appetito, Carol