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SO MUCH TO SEE A PHOTO GALLERY
OF ALL THE STARS FROM LAST
FOXPROVIDENCE.COM.
WE'LL MAKE SEA SEARED
SCALLOPS WITH BUTTERNUT RISOTTO.
LET'S GO OVER SOME OF THE
INGREDIENTS TO EVERYBODY CAN GET
THEIR STUFF PREPARED.
WHAT DO WE HAVE
WE HAVE SOME BROWN BUTTER.
WE HAVE A LITTLE BIT OF TEN% OIL
WHICH IS JUST TEN% OLIVE OIL.
BROWN SUGAR, BUTTERNUT SQUASH,
AND NICE FRESH SEARED SCALLOPS
THE BROWN BUTTER WHERE DO YOU
GET THAT?
CAN YOU GET IT AT ANY STORE
IT'S SOMETHING EVERYBODY HAS
ALWAYS USED.
IT'S BUTTER THAT HAS BEEN IN A
POT FOR AN HOUR AND TOASTS THE
FLAVOR.
THE SCALLOPS THEMSELVES, WHAT
SIZE ARE THEY AND DOES IT MATTER
THE SIZE WHEN MAKING THE RECIPE?
WE ALWAYS USED U-TENS WHICH
MEANS THEY'RE TEN PER POUND.
YOU CAN USE SMALLER ONES.
GET.
IF YOU'RE DOING A FAMILY TYPE
MEAL YOU WANT TO GO BIGGER.
YOU WANT TO GO WITH SMALLER ONES
THESE
IT CAN BE TOUGH TO MAKE
BECAUSE YOU'VE GOT TO KEEP AN
EYE ON COOKING IT OTHERWISE IT
DOESN'T COME OUT RIGHT
STAY IN THE KITCHEN AND
CONSTANTLY STIRRING UNTIL YOU
GET A NICE CREAMY TEXTURE.
IT'S ONE OF THOSE YOU WATCH IT
BOIL AND NOT WALK AWAY
BE MAKING?
THIS RIGHT HERE?
YEAH.
THAT'S OUR GARLIC BUTTER.
IT CUTS OUT A STEP OF PUTTING IN
THE BUTTER AND GARLIC SO WE MIX
IT TOGETHER
LATER ON OUR FACEBOOK PAGE.
BACK TO THE KITCHEN, WILL.
WE ARE BACK IN THE THE RHODE
SHOW KITCHEN.
WE'RE MAKING GETTING THE WRIST
SOTO READY AS WE SPEAK.
SO WE STARTED THE REUZ SOTO
AND WE TOASTED OUR KERNELS SO IT
BRINGS OUT THE FLAVOR BEFORE WE
START.
AS THEY START TO TOAST THEN WE
START TO ADD A LITTLE BIT OF
BROTH.
CAN YOU DO ANY KIND OF CLEAR
BROTH, CHICKEN, SEAFOOD O-OR
VEGETABLE.
THE REASON WE DON'T USE FLAVOR
IS TO GET MORE FLAVOR INTO THE
RISOTTO.
GOING
SO WE'LL START OUR BROWN
BUTTER, BUTTERNUT SQUASH PUREE.
WE'LL ADD A LITTLE BROWN BUTTER.
WHILE WE'RE DOING THIS, TELL
EVERYBODY ABOUT THIS
YOU JUST TAKE REGULAR
UNSALTED BUTTER AND PUT IT INTO
A PAN AND MELT ABOUT A POUND,
SIT THERE ON A LOW FLAME AND IT
WILL START TOASTING.
IT SMELLS IT
IT'S A REALLY SWEET AND NUTTY
FLAVOR
IT HAS THAT FALL SMELL TO IT
WE'LL ADD A LITTLE BIT OF
BROWN SUGAR INTO IT.
ABOUT HALF OF THAT AS WELL.
YOU START SMELLING THE SMELL
LIKE A BUTTERSCOTCH.
HELP THAT OUT A LITTLE BIT.
HOW LONG DOES THIS HAVE TO
SIT IN HERE
YOU WANT THE SUGAR TO START
BREAKING UP.
THEN WE'LL ADD OUR SQUASH PEELED
AND DICED.
YOU WANT TO MAKE SURE ALL THE
PIECES ARE IN THE SAME SIZE.
IS IT A WHOLE SQUASH?
ONE WHOLE SQUASH RIGHT THERE
WHICH IS ABOUT TWO CUPS DICED