A Last Minute Dinner Save

Got caught up working on other projects last night and forgot to blog about dinner! Oops!

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But firsts, let me show you these beautiful blueberries we got in our organic food delivery on Tuesday – they are from the first batch of the NC blueberry season.

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These babies were put to good use in an AM bowl of oats. Yum!

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Moving on to last night’s dinner, I recently caught an episode of Lyon in the Kitchen where Nathan made a roasted veggie risotto with seared scallops. Since hubby recently picked up some scallops, I decided to do a play on Nathan’s dish.

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I did a play on the dish by just using canned, diced tomatoes.

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Hot risotto and steamy chicken broth in the background.

I also got some organic green beans and broccoli in the steamer while the risotto finished.

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With about 2 minutes left, I decided to get out the quick-cooking scallops, but imagine my surprise when they came out looking like this. What in the world?! They don’t even look like scallops…they look like chopped up leftover seafood stuff.

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I went with an emergency back-up – TJ’s frozen shrimp.

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Phew! These cooked up nicely with red pepper flakes, fresh garlic, lemon zest

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…and fresh-squeezed lemon juice…yum!

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All together now – talk about a last minute save! The risotto and veggies got a little cool while I waited for the shrimp to de-frost and then cook up, but dinner was still quite enjoyable.

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