Brown Butter Scallops with Parmesan Risotto

Ingredients

• tablespoon butter
• minced clove garlicor 1 mincedshallot(or both)
• cup arborio rice
• 1/2 cup white wine
• ishcupsofchicken broth
• 1/2 cup Parmesan cheese
• tablespoon grapeseed oil
• pound jumbo scallops
• tablespoon olive oil
• clove mincedgarlic
• cup sspinachorkale
• tablespoon sbutter

Instructions

1. For the Risotto : In a large non stick skillet over medium heat, melt the butter.
2. Add the garlic or shallots 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 enjoy the sizzles.
5. Add the broth, 1/2 cup at a time, and simmer/stir after each addition until the rice is soft and creamy.
6. I usually err on the side of more liquid to get a creamier texture.
7. Add the parmesan and stir until incorporated.
8. Salt + pepp to taste.
9. For the Seared Scallops: Heat oil in nonstick skillet.
10. Pat scallops dry (VERY DRY, as dry as possible), sprinkle with salt, and add to pan.
11. They should sizzle (if not, you need a hotter pan.) Shake gently to prevent sticking.
12. After 2 3 minutes, flip each scallop over.
13. They should have a pretty golden brown exterior and an opaque inside.
14. Transfer to a paper towel lined plate to absorb excess oil.
15. Serve immediately.
16. 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.
17. 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.