My mom used to make this when I was a kid. It was an Egyptian dessert similar to the construction of baklava except that kataifi was used instead of filo and the filling was ricotta cheese in sweetened syrup. Does anybody know what it's called?
We give quick-cooking orzo pasta the risotto treatment—toasting the grains first, then slowly incorporating hot liquid until creamy and starchy—for a comforting "orzotto." The rich egg yolk ties it all together.
The trick to perfect scallops is to leave them alone once they hit the pan—they’ll stick to the skillet at first then release once they sear. If you prefer less heat, use just one Fresno chile and remove the seeds before adding to the pan.