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Boozy Kale and Creamy Parmesan Risotto, with Pan Seared Scallops


  • Author: MissFingerFoodie.com
  • Prep Time: 5 minutes
  • Cook Time: 25 minutes
  • Total Time: 30 minutes
  • Yield: 4 servings

Description

Boozy from the wine. Creamy from the butter. And cheesy from the parm. Talk about about buzz words.


Ingredients

Risotto

  • 1 large shallot, minced
  • 1 TBSP minced garlic, about 3 cloves
  • 2 TBSP Kerrygold salted butter
  • 1.5 TBSP whole grain mustard
  • 1 TBSP olive oil
  • 1 cup Arborio rice
  • About 1.5 cups of white wine, I used sauvignon blanc
  • About 3-3.5 cups of low sodium chicken stock
  • 5oz baby kale
  • 1 cup shredded Parmesan cheese, plus more for topping
  • 1/4 tsp nutmeg
  • The juice of 1/4 a lemon
  • Salt and pepper to taste
  • Parsley, optional for garnish

Scallops

  • 1 pound of scallops
  • 1 TBSP olive oil
  • Salt/pepper

Instructions

THE RISOTTO

  • In a medium sized pot over medium high heat, combine the shallot, garlic, mustard and 1 TBSP olive oil. Cook until the minced shallot becomes translucent, about 2 minutes.
  • Add in the rice and mix it around with the shallot mixture. Continue to toast the rice for about 3 minutes.
  • Add in 1/2 cup of the liquid (the wine or chicken stock) and stir. Cook until the liquid is absorbed before adding the next half cup. Continue this process, alternating between the wine and chicken stock (I ran out of wine after drinking too much the night before…so by all means use more than just the 1.5 cup I used and cook to your taste preference) until you get your desired texture. NOTE: I add in the kale after about 3 cups of liquid, and it cooks down as the risotto continues to cook. Also do not forget to season with salt and pepper throughout.
  • Finish the dish off by mixing in the nutmeg, parm, butter and lemon juice. Garnish with more parm (duh) and parsley.

THE SCALLOPS

  • Pour a tablespoon of olive oil into a cast iron skillet and turn it on medium-high.
  • Pat the scallops dry with a paper towel.
  • Season one side with salt and pepper.
  • Put the seasoned side down into a screaming hot cast iron skillet. Season the other side before flipping over, about 2.5-3 minutes, depending on the size.
  • Cook the other side for about 2-2.5 minutes, or until they are SLIGHTLY firm to the touch. When poking it with a fork, they should bounce back a touch.

Notes

  • Do NOT overcrowd the pan when cooking your scallops. It will prevent them from getting a nice crust, which is ultimately the end goal. If you have to do two batches, do it.