Seared Scallops over Risotto

An easy and fast dinner for a weeknight. I prepared the chopped onion and garlic in the morning, so I just had to add it to the Risotto as I was cooking it. I took some frozen peas out of the freezer and had some fresh broccoli in the refrigerator left over from Farmers Market, so cut it up and got it ready.

Risotto is an easy dish, but you do have to watch and stir and watch and add more liquid. I took a bottle of wine out of the refrigerator and put it on the counter to bring to room temperature. Most people tell you to add everything “hot” to the pan, once you add the rice and EVOO, but I add at room temperature, mostly because I am a little lazy. I almost always have frozen chicken stock, so throw it in the microwave to warm, while I am cutting up veggies.

Garlic Parmesan Risotto

Risotto in 17-25 minutes?! I’m in! Garlic Parmesan Risotto may be the star of the show we call “dinner” in this easy side – it’s sure to please the whole family!CourseSide DishCuisineItalianPrep Time5 minutesCook Time20 minutesTotal Time25 minutesServings4Calories367kcalAuthorKylee Cooks

Ingredients

  • 1/2 medium onion diced finely
  • 4 cloves garlic minced
  • 1 Tb s EVOO
  • 2 Tbs butter
  • 4 cups chicken stock
  •  dry white wine ( I use whatever is left over in the refrigerator, so maybe half a bottle). Cheap wine gives you cheap flavor.
  • 1 cup arborio rice
  • 1 cup freshly grated Parmesan cheese plus extra for serving ( I only use Reggiano Parmigiano, so the flavor is the best it can be)
  • 3 Tbs freshly chopped parsley ( I pick it from my garden, and be sure to remove all the stems, as they are bitter)
  • Peas and Broccoli or what ever veggie you want to add.

Instructions

  • Add butter and oil to a large skillet over medium heat.
  • Add the onions and cook until just tender, then add the garlic. Cook 1 minute longer.
  • Add the rice and toss to coat, (making sure oil gets onto every grain of rice if you can). Remember I did mine ahead of time.
  • Add the wine and stir until it is absorbed.
  • Add 1 ladle of stock and stir until it absorbs.
  • Repeat this until you have used almost all of the stock -(It should take about 17-25 minutes). Taste to make sure it is the texture you want to eat it. Not mushy, but not too al dente.
  • After adding the last ladle of stock, add the parsley, and promptly add the cheese.
  • Let it absorb until it is creamy and thick, but not soupy.
  • Serve, adding extra parmesan if desired.

Seared Scallops

  • Preheat a cast iron skillet over medium high heat.
  • In the meantime, pat the scallops very dry with a paper towel. Sprinkle the scallops with salt and pepper, to season.
  • When the pan is hot, add EVOO, then drop in your scallops, giving them enough room in between so they don’t steam each other. The scallops should make a sizzling noise when you put them in the pan.
  • Cook the scallops for 2 minutes, or untill you can see a little brown on the edges, making sure not to move them or touch them at all.
  • Flip the scallops over with a pair of tongs, and add the butter to the pan. Let the scallops cook for 1 more minute, basting the scallops with the butter.
  • Remove the scallops from the pan and serve over Risotto!

We served this with a Bennett Lane Pinot and loved the dinner. My granddaughter, age ten had joined us for dinner and ate two huge helpings, more that my male friend. She is quite slight, but can really eat if she loves it! Enjoy!

Seared Scallops over Risotto

Spinach Soup

So easy and delicious and amazingly yummy! Made a few changes to the recipe I found in one of my cooking magazines. I doubled the amount of spinach used, added a little more homemade stock, did not add croutons and cooked my fresh spinach in the microwave to save time.

I view a lot of blogs that show step by step photos of all the simple food they prepare. At risk of being considered a food snob, I think all the illustrations are unnecessary if you know anything about cooking. I like to skip to the recipe and get to work. If you ever need assistance with a recipe, just let me know!

INGREDIENTS

2 tbsp. extra-virgin olive oil 

1 onion, chopped

1 bunch green onions, chopped

1 cloves garlic, minced ( I used four and it was perfect)

russet potato, peeled and chopped into 1/2″ cubes

2 lbs fresh spinach, thick stems trimmed ( I did not trim it and the recipe called for 1 lb, but 2 was great. I precooked it in the microwave in big bowl to save time)

4 cups low-sodium chicken or vegetable broth (I used about 6 cups and make my own, so it has a lot more flavour.)

Kosher salt

Freshly ground black pepper 

1/2 cup heavy cream, plus more for garnish

FOR THE CROUTONS ( did not add croutons, but served with Irish Soda Bread I had made the day before)

3 tbsp butter

1 cup cubed bread 

Kosher salt

DIRECTIONS

  1. In a large pot or dutch oven over medium heat, heat oil. Add onion and green onions and cook until beginning to soften, about 5 minutes. Stir in garlic, then add potato and spinach. Pour over broth and bring to a boil. Cook, stirring occasionally, until spinach is bright green, and potatoes are tender, 15 minutes. Season with salt and pepper.
  2. Use an immersion blender to blend soup until smooth. Stir in cream.
  3. Garnish with more cream and croutons.

MAKE CROUTONS

  1. In a medium skillet over medium heat, melt butter. Add bread in a single layer and cook, tossing often, until bread is golden all over, about 3 minutes. 
  2. Drain on paper towels and season immediately with salt.

We served this with a 2017 Suisun Valley Red Wine Petite Sirah from the Lanza Family Vineyard. Perfection!

Spinach Soup