A fresh entree with a Kentucky and Mediterranean twist!
In Bowling Green, Kentucky, our film crew had great adventures taste testing our way around town. From fresh pizzas and garden salads at relaxed Home Cafe & Marketplace to rich and creative entrees at The Bistro, we truly got a taste of the diversity of cuisine in this Kentucky city.
One of our favorite dishes was cooked up by Bosnian-born chef Sasha Mandrapa, who owns The Bistro, located downtown in the restored Fletcher House, which dates back to 1893.
You know you’re eating in a good restaurant when a regular batch of locals is also eating there. We ran into a few locals we’d seen throughout the day in Bowling Green as we feasted on seafood and grits and, our favorite, seared scallops with squid ink risotto with pico de gallo and fresh parmesan. Of course, we had to share the recipe that Chef Mandrapa has been nice enough to send us.
Seared Scallops with Squid Ink Risotto Recipe
Risotto Ingredients
- 2 cups of arborio rice
- 4 1/2 cups chicken stock
- 1 large onion
- 1 cup white wine
- 1 cup grated Parmeson cheese
Next Steps
Place the stock, white wine and rice in a large saucepan over high heat and stir to combine. Keep stirring consistently throughout the cooking process. Continue cooking and stirring until most of the liquid is absorbed and the rice is al dente.
Add 1/2 cup of squid ink and 1 cup of Parmesan cheese and stir, cooking until the squid ink is absorbed.
Pico Ingredients
- 4 large tomatoes
- diced 1 red onion
- finely chopped 2 poblano peppers
- diced 1/2 bunch cilantro
- finely chopped Salt-pepper to taste
- 3 limes (juiced)
Next Steps
In a medium bowl, combine the diced tomatoes, onions, poblano peppers (to taste,) cilantro and red onion. Season with salt and pepper. Stir until evenly distributed.
Refrigerate for 30 minutes. Scallops Salt and pepper the scallops prior to searing them in olive oil in a hot skillet.
A couple of minutes on each side should suffice, depending on the size of the scallops you use. The scallops should have a golden crust on each side while still being translucent in the center.
Serve immediately
Plate the risotto first. Then add on scallops, pico and some shaved fresh parmesan and serve immediately.
