Seared Scallops with Parmesan Herb Risotto

Scallops are one of my favorite things to splurge on. My mom always said while I was growing up that I had expensive taste. I loved scallops, lobster, steak, etc., but I had 3 siblings so it would end up costing a small fortune if we were going to splurge on those growing up. I still have expensive taste in certain areas, but it doesn’t quite break the bank when you’re only splurging for 2. And once you master cooking scallops at home, it’s even less of a hit to the wallet than if you were going to a restaurant.

Risotto is something you have to practice several times before you get it just right, which is why most people just order it at a restaurant versus attempting this tricky dish. It’s really not complicated, it just takes patience. You also have to be pretty good at multi-tasking if you’re going solo in the kitchen. When I make this dish as a whole, I start with the risotto, and when it’s about 10 mins away from being done, start the zucchini, then the scallops last. You always want to start with the food that takes the longest so you can try to coordinate everything finishing at the same time. Don’t let this one scare you though, it’s delicious and really makes a great meal for a special occasion.

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Seared Scallops
Serves 3
Prep time: 5 min
Cook time 6 min

• 1 lb scallops (frozen is fine, just thaw them out ahead of time)
• salt
• pepper
• canola oil (spray is fine)
• 1 tbsp butter

1. Season the scallops with salt and let sit for about 5 min on a paper towel. This helps release extra moisture and will get a better sear on them.
2. Heat cast iron skillet over medium high heat, then spray with canola oil.
3. Lightly season the scallops with pepper, then place them in the pan, being sure not to crowd them.
4. Flip the scallops after 2.5-3 min, then add the butter to the pan and baste the scallops. Remove after another 2-2.5 min. Be careful not to overcook the scallops, as they become tough and rubbery.

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Sautéed Zucchini
Serves 3
Prep time: 5 min
Cook time: 7 min

• 1 large zucchini
• salt
• pepper
• canola oil spray

1. Start by cutting your zucchini. You can dice, slice, whatever you wish. I julienned them for this recipe.
2. Heat a skillet over medium high heat, then spray with canola oil.
3. Add zucchini to the skillet and season with salt and pepper (shortcut y’all – don’t need to dirty up another dish to season before going in the pan).
4. Let them cook for about a min and a half before moving them – this helps give them a better sear. Stir them every minute or 2 until tender (if julienned, it won’t take very long, but if diced it will take longer to cook all the way through).

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Parmesan Herb Risotto
Serves 3
Prep time: 5 min
Cook time: 25-30 min

• 1 c risotto (Arborio rice)
• 3 c chicken stock
• 1/4 white wine
• 1 tbsp lemon juice
• 3 tbsp butter
• 1/2 red onion, diced
• 1 tbsp parsley
• 1 tsp thyme
• 1 tsp salt
• 1/2 tsp pepper
• 1/2 tsp garlic
• 1/2 c shredded parmesan cheese

1. Start by heating the stock in a small saucepan over medium heat until simmering, then reduce heat to low.
2. In a skillet, heat 1 tbsp butter over medium high heat, then sauté the red onion for about 5 min.
3. Add the remaining 2 tbsp butter and let it melt, then add the rice and toast for approx. 3 min. This brings out some extra flavor from the rice.
4. Add the lemon juice and wine and cook until the liquid has been almost completely absorbed.
5. Ladle the warm broth into the rice a little at a time and stir the rice constantly until almost completely absorbed (approx. 1/2-3/4 c if you don’t have a ladle).
6. Continue adding broth and stirring constantly until the rice is cooked through. You may not need all the broth.
7. Add one extra ladle of broth, then your seasonings and the parmesan cheese. Stir until combined and serve immediately.