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 Spinach or Kale:
1 tablespoon olive oil
1 clove minced garlic
4 cups spinach or kale
Brown Butter:
3 tablespoons butter

Directions:

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.
  • Add the parmesan and stir until incorporated.
  • Salt + pepper to taste.

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.

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.

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.