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RELATED RECIPES
Brown Butter Scallops with Parmesan Risotto
Pan Seared Scallops in Cream Sauce
Scallops with Parmesan Risotto and Kale
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40 minutes
4 servings
Adjust servings
dairy-free
(?)
Has dairy from:
butter
gluten-free
(?)
Has gluten from:
chicken broth
kid friendly
has meat
(?)
Has meat from:
chicken broth
has pasta
has seafood
(?)
Has seafood from:
scallop
mediterranean
vegan
(?)
Not vegan due to:
butter
chicken broth
scallop
vegetarian
(?)
Not vegetarian due to:
chicken broth
scallop
pescetarian
(?)
Not pescetarian due to:
chicken broth
paleo
This recipe has no customizations.
 
INGREDIENTS
Amount
Measure
Ingredient
Substitutions
4
tbsp
1 tbsp for risotto, 3 tbsp for brown butter.
 
2
cloves
minced. 1 clove for risotto, 1 clove for kale.
 
1
cup
 
1/2
cups
 
3
cups
1
tbsp
 
1
lb
 
1
tbsp
 
4
cups
can use spinach if desired.
 
 
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PREPARATION
PREPARING THE RISOTTO
1.
In a large non-stick skillet over medium heat, melt 1 tbsp butter.
2.
Add 1 clove minced garlic and saute for a minute or two, until soft and fragrant.
3.
Add the arborio rice, stir to coat with butter.
4.
Add the white wine and mix well.
5.
Add the broth, ½ cup at a time, and simmer/stir after each addition until the rice is soft and creamy.
6.
Add the parmesan and stir until incorporated. Salt + pepper to taste.
SEARING THE SCALLOPS
7.
Heat grape seed oil in nonstick skillet.
8.
Pat scallops dry (VERY DRY, as dry as possible), sprinkle with salt, and add to pan.
9.
They should sizzle (if not, you need a hotter pan.) Shake gently to prevent sticking.
10.
After 2-3 minutes, flip each scallop over. They should have a pretty golden brown exterior and an opaque inside.
11.
Transfer to a paper towel lined plate to absorb excess oil.
WILTING THE KALE
12.
Heat the olive oil over medium low heat.
13.
Add one clove minced garlic and stir for a minute to get the flavor going.
14.
dd the kale and stir until wilted.
PREPARING THE BROWN BUTTER
15.
Put three tablespoons of butter in a clean skillet over medium heat and stir it while watching it closely.
16.
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.
 
THIS RECIPE CAN BE CUSTOMIZED
1.
Make it Low Sodium!
 
A low-sodium variant of this recipe can be made that has a 78% reduction in the amount of sodium. Just substitute low-sodium chicken broth for chicken broth.
2.
Make it Dairy Free!
 
A dairy-free variant of this recipe can be made. Just substitute Earth Balance Natural Buttery Stick for butter.
3.
Make it Shellfish Free!
 
A shellfish-free variant of this recipe can be made. Just substitute surimi for scallop.
 
NUTRITION
This recipe has the following nutrient totals:
Calories 1069
Protein 44.9 g
Carbohydrates 48.9 g
Iron 0.65 mg
Fiber 1.67 g
Calcium 10.7 mg
(plus many more nutrients)
Sample Recipe Chart:
 
The sample chart shows the nutritional data that is typically shown for any given recipe. The chart shows both nutrition totals as well as per-ingredient nutrition.
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