
Brown Butter Scallops With Risotto & Kale
Servings:*
4 servingsIngredients
- For the risotto:
- 4 cups L&B Organic Chicken Broth
- 1 tablespoon unsalted butter
- 1 shallot, minced
- 1 cup Arborio rice
- ½ cup white wine
- ½ cup freshly grated Parmesan
- Kosher salt, to taste
- Freshly cracked black pepper, to taste
- For the kale:
- 1 tablespoon L&B Extra Virgin Olive Oil
- 1 garlic clove, minced
- 4 cups stemmed and chopped kale
- For the scallops:
- 2 tablespoons grapeseed oil
- 1 pound large scallops
- 3 tablespoons unsalted butter
Directions
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To make the risotto: In a small saucepan over medium heat, warm the chicken stock while you prepare the remaining ingredients.
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In a medium saucepan over medium heat, melt the unsalted butter. Add the shallots and sauté until tender and fragrant, 1 to 2 minutes.
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Add the rice and stir to coat with the butter. Continue stirring for 1 minute to lightly toast the rice.
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Stir in the white wine, then add ½ cup warm chicken broth and continue stirring until the liquid is almost gone, about 2 minutes.
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Continue adding the chicken broth, ½ cup at a time and stirring until the liquid is almost gone, until the risotto is creamy and the rice is tender.
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Add the Parmesan and stir until incorporated. Season with kosher salt and black pepper. The risotto should be slightly loose; it will thicken as it cools. Set aside.
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To make the kale: Heat the olive oil in a large skillet over medium heat. Add the garlic and sauté until fragrant, 30 seconds.
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Add the kale and sauté until wilted and tender, 2 to 3 minutes. Cover and set aside while you cook the scallops.
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To make the scallops: Heat the grapeseed oil in a large nonstick skillet over medium-high heat. Pat the scallops dry with a paper towel and sprinkle with a pinch of kosher salt.
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Swirl the pan to evenly distribute the oil, and gently place the scallops in the pan. Give the pan a little shake to make sure the scallops are not stuck to the bottom.
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Cook the scallops for 2 to 3 minutes or until golden brown, flip, then add the butter. Cook until the butter foams and browns, 30 seconds to 1 minute. Baste the scallops for about 30 seconds, then transfer them to a paper towel-lined plate.
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Divide the risotto and sautéed kale between serving bowls. Place the scallops on top and serve immediately.
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Recipe adapted from: Pinch of Yum