Recipe of the Week: Brown Butter Scallops with Parmesan Risotto and Sauteed Greens

Every once in a while, it's nice to cook a dinner just for you.  I love to cook and to entertain, but I spend a lot of time preparing food for other people to enjoy. 

Don't get me wrong, I love to eat too...but sometimes my cravings are just my own and I long for a meal to prepare that is simply for me.  Last week, I found the recipe.

Enjoy!
Stacy

Brown Butter Scallops with Parmesan Risotto and Sauteed Greens

Ingredients:

1 tablespoon butter

1 minced garlic clove

1 minced small shallot

1 cup aborio rice

1/2 cup dry white wine

3 cups+ vegetable stock

1/2 cup grated Parmesan cheese

salt and pepper

1 tablespoon grapeseed oil

1 pound jumbo sea scallops

1 tablespoon olive oil

1 minced clove garlic

4 cups baby spinach or chopped kale

3 tablespoons butter

For the Ristotto:

In a large non-stick skillet over medium heat, melt 1 tablespoon butter.  Add the garlic and shallot and sautee for 1 minute, until soft and fragrant. 

Add the rice, stir to coat with butter.  Cook for 1 minute and then add the white wine and deglaze the pan.  

Begin to add the broth, 1/2 cup at a time, and simmer and stir after adding each unit of broth until the rice is soft and creamy.  This process typically takes about 30 minutes.  Check the rice and add more liquid if it is not cooked through.

Add the cheese and stir until incorporated.  Season with salt and pepper.

For the Sauteed Spinach:

Heat olive oil in a medium skillet over medium heat.  Add the garlic and stir for 1 minute.  Add the spinach or kale and stir until wilted.  Season with salt and pepper.

For the Scallops:

Heat grapeseed oil in non-stick skillet over high heat. Pat scallops dry with a paper towel. Sprinkle with salt and pepper and add to pan.  They should really sizzle!  Shake pan to keep them loose in the bottom.  After about 3 minutes, turn the scallops over and cook until the other side is golden brown and the center is opaque. Remove scallops from the hot pan and set on paper towel lined plate and cover to keep warm.

For the Brown Butter: 

Put 3 tablespoons on butter in a skillet and heat slowly over medium heat.  Continue to stir while watching the butter closely.  When it starts to look golden and become foamy...remove from heat.

Plate three scallops on top of two heaping spoonfuls of risotto and 1/2 cup of greens. Drizzle with slightly cooled brown butter.