Class Notes Feb 16 2026
Pan Crusted Scallops, Creamy Asparagus and Leek Risotto with Blistered Tomatoes
No Bake Key Lime Trifle
Hi !
I’m very excited about this menu. Not because these are my favorite foods but like a true food geek it’s about the skill. This menu brings together a few techniques — proper pan-searing for a perfect crusty scallop, and the patience of a carefully textured risotto.
We’re learning the balance of richness and acid using bright sharp ingredients in different ways and as always we’re learning to taste as we go and to use ingredients as guidelines so we can learn how they work.
This is your grocery list ⬇️ and this is your link https://www.crowdcast.io/c/dinner-with-dina-scallops-
and below is your setup suggestion and general recipes
These amounts are for 2 people :
Everything should be unpackaged and washed.
GROCERY LIST/ INGREDIENTS
-Olive Oil
-Sea Salt
-Pepper
8 Large Sea Scallops (I average 4 per person, this is totally subjective)
Arborio Rice (we will use about 1 cup). Aborio is the most accessible and should be easy to find but if there is another type that you know is specifically used for risotto that is fine. If you have any questions about this feel free to reach out.
chicken/vegetable stock (2 boxes or 4 cups)
1/2 cup of white wine
1 - 2 leeks
1 bunch asparagus ( skinny spears are best)
1 lemon
3 cloves garlic
1 bunch Basil
Parmesan
1/2 pint of grape or cherry tomatoes (if you find them on the vine, leave them on. This is prettier!)
7 oz can of condensed milk (the healthier option is sweetened condensed coconut milk)
2 cups Greek yogurt
4 limes or a bag of key limes
1 sleeve of Biscoff cookies or Amaretti or Lady Fingers or Graham Crackers (any of these will work but Biscoff and Amaretti are my choices)
whipped cream (optional)
red chili flake (optional)
microgreens for garnish (optional)
EQUIPMENT
Cutting board
A sharp chef knife
tongs
wooden or heat resistant silicone spatula for stirring risotto
wisk
1 medium saute pans
1 medium deeper saute pan or a large shallow pot
blender/emersion blender/ food processor
a ladle (or a deep large spoon for slowly spooning stock)
2 mixing bowls
paper towels or clean food cloth (for drying scallops)
fine cheese grater for parmesan (because we bought whole cheese hopefully but it's ok if you didn't. I guess. 😏
pretty glasses for dessert ( we're going to make all our dessert in glasses lol)
SET UP SUGGESTION
—salt and pepper/ olive oil and knife should always be near your cutting board and stove area
—scallops/ tomatoes/ tongs/medium saute pan
—asparagus/ lemon/garlic/ deeper pan/ basil/ blender
—rice/stock/white wine/leeks/parmesan/ladle/ stirring spatula /cheese grater
—condensed milk/greek yogurt/limes/cookies/wisk/glasses (or vessel for layered dessert)
GENERAL RECIPES
For The Risotto
1 bunch asparagus chopped and split into 2 parts . Put half aside and blanch the rest (into boiling water for 3 minutes) Add blanched asparagus and 1 cup blanching water to a blender with garlic and a handful of basil. add salt and lemon to taste. Put aside.
Risotto
Chop leeks and sauté in olive oil in deep sauce pan until soft. Deglaze with white wine. Add 1 cup risotto. Sear risotto a bit. Add 1 ladle of stock and adjust heat to a very low simmer, briefly stir rice. Do not over stir, but don’t let it stick. Add 1 ladle of stock in increments slowly cooking off the stock each time. When rice is al dente add asparagus . Cook until tender carefully timing both asparagus and rice. Add green puree and stir . Then add grated parmesan. Top with olive oil and squeeze of lemon. Risotto should spread and not be sticky.
Scallops and Tomatoes
Sear tomatoes in a medium sauce pan on high heat with olive oil. Do not move tomatoes in the pan. Remove when blistered. Dry and salt scallops. Sear on appropriate heat for caramelization.
Plate scallops and tomatoes over risotto.
Key Lime Trifle
Mix 2 cups greek yogurt and 1/2 cup condensed milk with lime juice and zest. Layer with crumbled cookies.