Seared Scallops Over Kale Risotto

We are running out of new dinner ideas over here. Scallops were on sale at Whole Foods so I crossed my fingers and added them to my order. Apparently, it’s impossible to get chicken right now, but scallops are absolutely no problem. 🤣Jump to Recipe

I have never made scallops for my kids before. I wasn’t sure they would appreciate them, tbh, but they LOVED them. These turned out to be a huge hit.

I served them over a kale risotto with some charred asparagus. Delicious.

Kale Risotto Recipe

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Kale Risotto

Calories 1651 kcal

Ingredients

• 1 bunch kale
• 4 cloves garlic
• 2 shallots
• 2 T olive oil
• 1 to 2 T butter
• 1 1/2 cups arborio rice
• 1/2 cup white wine
• 4 cups vegetable broth

Instructions

1. Chop a bunch of kale (I used lacinato kale from our garden) and saute with olive oil, butter, garlic, and salt until wilted but still bright green. Set aside.

2. Saute 2 shallots (sliced) in olive oil and butter. Add 1 1/2 cups of arborio rice. Stir well so the rice is well coated with the butter and olive oil. Add some salt.

3. Add 1/2 cup of white wine. Stir. Cook over medium heat until the wine cooks off. Add 4 cups of vegetable broth - one cup at a time. Stirring the rice to make sure it doesn't stick.

4. When the rice looks creamy, test it to make sure it is cooked - you want it to be a little al dente. It should not be too soft.

5. Add back in the sauteed kale. Season with salt and pepper if necessary.

Kale Risotto – Step By Step … 

Chop a bunch of kale (I used lacinato kale from our garden) and saute with olive oil, butter, garlic, and salt until wilted but still bright green. Set aside.

Saute 2 shallots (sliced) in olive oil and butter. Add 1 1/2 cups of arborio rice. Stir well so the rice is well coated with the butter and olive oil. Add some salt.

Add 1/2 cup of white wine. Stir. Cook over medium heat until the wine cooks off. Add 4 cups of vegetable broth – one cup at a time. Stirring the rice to make sure it doesn’t stick.

When the rice looks creamy, test it to make sure it is cooked – you want it to be a little al dente. It should not be too soft.

Add back in the sauteed kale. Season with salt and pepper if necessary.

And then Make Your Seared Scallops … 

Pat scallops dry so they sear well. Scallops – like lots of other seafood – cook really quickly! You will have this meal on the table in no time at all.

Heat 1 to 2 tablespoons olive oil in the bottom of your pan. Gently place the scallops in hot oil. Season with salt and pepper. Cook for 3 to 4 minutes until there is a nice sear on one side and then gently flip over and cook for 3 to 4 more minutes. Remove from heat.

Saute garlic in remaining olive oil. Add 1 tablespoon of butter. Add a few splashes of white wine and some lemon juice. Scrape the brown bits off the bottom of the pan. Stir well. Pour the sauce over the scallops. Serve the scallops over the risotto.

Seared Scallops In A Lemon Wine Sauce Recipe

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Seared Scallops in a Lemon Wine Sauce

Course Dinner

Cuisine Seafood

Servings 6

Calories 121 kcal

Ingredients

• 1 lb scallops
• 2 T olive oil
• 2 to 3 cloves garlic
• 1 to 2 T butter
• 1/4 c wine maybe less
• 2 T lemon juice

Instructions

1. Pat scallops dry so they sear well.
2. Heat 1 to 2 tablespoons olive oil in the bottom of your pan. Gently place the scallops in hot oil. Season with salt and pepper. Cook for 3 to 4 minutes until there is a nice sear on one side and then gently flip over and cook for 3 to 4 more minutes. Remove from heat.
3. Saute garlic in remaining olive oil. Add 1 tablespoon of butter. Add a few splashes of white wine and some lemon juice. Scrape the brown bits off the bottom of the pan. Stir well. Pour the sauce over the scallops. Serve the scallops over the risotto.