Brown Butter Scallops with Parmesan Risotto

• butter↗1 tablespoon
• minced clove garlic or 1 minced shallot (or both)1
• arborio rice↗1 cup
• white wine↗0.5 cup
• ish cups of chicken broth3 cups
• Parmesan cheese↗0.5 cup
• grapeseed oil↗1 tablespoon
• jumbo scallops↗1 pound
• olive oil↗1 tablespoon
• clove minced garlic1
• spinach or kale↗4 cup
• butter↗3 tablespoon

Step-by-step instructions

1. 1

   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, 1/2 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.

2. 2

   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.

3. 3

   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.

4. 4

   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.