Scallops and Garlic Kale with Parmesan Risotto

INGREDIENTS

Parmesan Risotto:

• 1 tablespoon butter
• 1 minced clove garlic or 1 minced shallot (or both)
• 1 cup arborio rice
• 1/2 cup white wine
• 3-ish cups of chicken broth
• 1/2 cup Parmesan cheese

Seared Scallops:

• 1 tablespoon grapeseed oil
• 1 pound jumbo scallops

Sauteed Kale:

• 1 tablespoon olive oil
• 1 clove minced garlic
• 4 cups kale

INSTRUCTIONS

For the Risotto: 

1. 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. 
2. Add the arborio rice, stir to coat with butter. Add the white wine and enjoy the sizzles. 
3. Add the broth, 1/2 cup at a time, and simmer/stir after each addition until the rice is soft and creamy. 
4. Add the parmesan and stir until incorporated. Salt + pepp to taste.

For the Seared Scallops: 

1. Heat oil in nonstick skillet. 
2. 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. 
3. 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. 
4. Serve immediately.

For the Sautéed Kale: 

1. Heat the oil over medium low heat. Add the garlic, stir for a minute to get the flavor going. 
2. Add the kale and stir until wilted.

*OG recipe called for brown butter to drizzle over everything, but since everything is cooked in oil already and the parmesan has a pretty strong flavor, I didn't think it added much

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Original recipe: Pinch of Yum

Posted by Jasmine