Brown Butter Scallops with Parmesan Risotto

• Seafood

  • 1 lb Scallops, jumbo

• Produce

  • 1 clove Garlic
  • 1 minced clove Garlic or 1 minced shallot
  • 4 cups Spinach or kale

• Pasta & Grains

  • 1 cup Arborio rice

• Oils & Vinegars

  • 1 tbsp Grapeseed oil
  • 1 tbsp Olive oil

• Dairy

  • 4 tbsp Butter
  • 1/2 cup Parmesan cheese

• Beer, Wine & Liquor

  • 1/2 cup White wine

• Other

  • 3 Ish cups of chicken broth

Found on pinchofyum.com

Description

Ingredients

• 1 tablespoon butter
• 1 minced clove garlic or 1 minced shallot (or both)
• 1 cup arborio rice
• ½ cup white wine
• 3-ish cups of chicken broth
• ½ cup Parmesan cheese
• 1 tablespoon grapeseed oil
• 1 pound jumbo scallops
• 1 tablespoon olive oil
• 1 clove minced garlic
• 4 cups spinach or kale
• 3 tablespoons butter

Directions

• For the Risotto: In a large non-stick skillet over medium heat, melt the butter. Add the garlic or shallots and saute for a minute or two, until soft and fragrant. Add the arborio rice, stir to coat with butter. Add the white wine and enjoy the sizzles. Add the broth, ½ cup at a time, and simmer/stir after each addition until the rice is soft and creamy. I usually err on the side of more liquid to get a creamier texture. Add the parmesan and stir until incorporated. Salt + pepp to taste.
• For the Seared Scallops: Heat oil in nonstick skillet. Pat scallops dry (VERY DRY, as dry as possible), sprinkle with salt, and add to pan. They should sizzle (if not, you need a hotter pan.) Shake gently to prevent sticking. After 2-3 minutes, flip each scallop over. They should have a pretty golden brown exterior and an opaque inside. Transfer to a paper towel lined plate to absorb excess oil. Serve immediately.
• For the Sautéed Spinach: Heat the oil over medium low heat. Add the garlic, stir for a minute to get the flavor going. Add the spinach or kale and stir until wilted.
• For the Brown Butter: Put a few tablespoons of butter in a clean skillet over medium heat and stir it while watching it closely - when it starts to look golden and foamy, remove from heat, transfer to a heat-proof bowl to cool slightly, then drizzle over the risotto, scallops, and greens.