{"id":2134,"date":"2012-09-02T12:43:53","date_gmt":"2012-09-02T17:43:53","guid":{"rendered":"http:\/\/foodiecuisine.com\/wordpress\/?p=2134"},"modified":"2012-09-17T11:29:40","modified_gmt":"2012-09-17T16:29:40","slug":"scallops-with-mushroom-risotto-at-sky-japanese-restaurant","status":"publish","type":"post","link":"http:\/\/foodiecuisine.com\/wordpress\/reviews\/scallops-with-mushroom-risotto-at-sky-japanese-restaurant\/","title":{"rendered":"Scallops with Mushroom Risotto at Sky Japanese Restaurant"},"content":{"rendered":"<h4>By Todd Barron @ FoodieCuisine.com<\/h4>\n<p>I really enjoy scallops when they are cooked properly.\u00a0 They should be juicy, seared on both sides, cooked throughout, and have a fresh seafood flavor.\u00a0 They should not be gritty and should not feel like stale marshmallows when eating them.\u00a0 I ordered the Scallops with Mushroom Risotto from <a href=\"http:\/\/foodiecuisine.com\/wordpress\/reviews\/sky-japanese-restaurant-in-little-rock-arkansas\/\">Sky Japanese Restaurant<\/a> in Little Rock the other day and had a mix of the good and the bad.<\/p>\n<p>On the good front, half of the scallops were cooked perfectly.\u00a0 They had a wonderful sear on both sides and were juicy.\u00a0 The mushroom risotto was a little overcooked but the mushroom flavor stood front and center and had a great flavor.<\/p>\n<p>On the bad side of things, half of the scallops were overcooked.\u00a0 The main problem with the entire dish was the grit.\u00a0 If you do not soak scallops, and rinse them very well, they can be gritty.\u00a0 It is a akin to eating a few grains of sand in your food.\u00a0 Believe me, it is not something you look forward to.<\/p>\n<p>Scallops are too expensive to not wash properly and the chefs at Sky should spend a little more time preparing their food.\u00a0 If they fix the grit, and the overcooking, the dish will be very good.\u00a0 I liked the flavors a lot, just not the preparation.<\/p>\n<div id=\"attachment_2116\" style=\"width: 310px\" class=\"wp-caption aligncenter\"><a href=\"http:\/\/foodiecuisine.com\/wordpress\/wp-content\/uploads\/2012\/08\/Sky_Scallops_Rissoto.jpg\"><img loading=\"lazy\" decoding=\"async\" aria-describedby=\"caption-attachment-2116\" class=\"size-medium wp-image-2116\" title=\"Sky_Scallops_Rissoto\" src=\"http:\/\/foodiecuisine.com\/wordpress\/wp-content\/uploads\/2012\/08\/Sky_Scallops_Rissoto-300x203.jpg\" alt=\"\" width=\"300\" height=\"203\" srcset=\"http:\/\/foodiecuisine.com\/wordpress\/wp-content\/uploads\/2012\/08\/Sky_Scallops_Rissoto-300x203.jpg 300w, http:\/\/foodiecuisine.com\/wordpress\/wp-content\/uploads\/2012\/08\/Sky_Scallops_Rissoto-1024x694.jpg 1024w\" sizes=\"auto, (max-width: 300px) 100vw, 300px\" \/><\/a><p id=\"caption-attachment-2116\" class=\"wp-caption-text\">Scallops with Risotto<\/p><\/div>\n","protected":false},"excerpt":{"rendered":"<p>By Todd Barron @ FoodieCuisine.com I really enjoy scallops when they are cooked properly.\u00a0 They should be juicy, seared on both sides, cooked throughout, and have a fresh seafood flavor.\u00a0 They should not be gritty and should not feel like stale marshmallows when eating them.\u00a0 I ordered the Scallops with Mushroom Risotto from Sky Japanese [&hellip;]<\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"jetpack_post_was_ever_published":false,"_jetpack_newsletter_access":"","_jetpack_dont_email_post_to_subs":false,"_jetpack_newsletter_tier_id":0,"_jetpack_memberships_contains_paywalled_content":false,"_jetpack_memberships_contains_paid_content":false,"footnotes":"","jetpack_publicize_message":"","jetpack_publicize_feature_enabled":true,"jetpack_social_post_already_shared":false,"jetpack_social_options":{"image_generator_settings":{"template":"highway","enabled":false},"version":2}},"categories":[663,205,449],"tags":[64,592,661,489,235,647],"class_list":["post-2134","post","type-post","status-publish","format-standard","hentry","category-japanese-cuisine","category-reviews","category-seafood-2","tag-japanese","tag-mushroom","tag-risotto","tag-scallops","tag-seafood","tag-sky"],"jetpack_publicize_connections":[],"jetpack_featured_media_url":"","jetpack_sharing_enabled":true,"_links":{"self":[{"href":"http:\/\/foodiecuisine.com\/wordpress\/wp-json\/wp\/v2\/posts\/2134","targetHints":{"allow":["GET"]}}],"collection":[{"href":"http:\/\/foodiecuisine.com\/wordpress\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"http:\/\/foodiecuisine.com\/wordpress\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"http:\/\/foodiecuisine.com\/wordpress\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"http:\/\/foodiecuisine.com\/wordpress\/wp-json\/wp\/v2\/comments?post=2134"}],"version-history":[{"count":4,"href":"http:\/\/foodiecuisine.com\/wordpress\/wp-json\/wp\/v2\/posts\/2134\/revisions"}],"predecessor-version":[{"id":2175,"href":"http:\/\/foodiecuisine.com\/wordpress\/wp-json\/wp\/v2\/posts\/2134\/revisions\/2175"}],"wp:attachment":[{"href":"http:\/\/foodiecuisine.com\/wordpress\/wp-json\/wp\/v2\/media?parent=2134"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"http:\/\/foodiecuisine.com\/wordpress\/wp-json\/wp\/v2\/categories?post=2134"},{"taxonomy":"post_tag","embeddable":true,"href":"http:\/\/foodiecuisine.com\/wordpress\/wp-json\/wp\/v2\/tags?post=2134"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}