Home » Seafood » Seared Scallops Over Kale Risotto

scallops and risotto

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

Scallops over kale risotto
Scallop deliciousness

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.

scallops and risotto
Scallops for the win

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

Kale Risotto Recipe

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.

Delicious Seared Scallops Over Kale Risotto
Delicious Seared Scallops Over Kale Risotto
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.

Scallops for the win!! And a kale risotto. Delish.
Kale. Yum.

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.

risotto rice
Arborio rice

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.

Wine for risotto
Wine for the risotto. Wine for mama.

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.

kale risotto
Add the sauteed kale back into the risotto
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.

scallops ready to be cooked
Scallops. Pat dry!

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

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.
Delicious Seared Scallops Over Kale Risotto
Scallops! Eat more seafood!

Categories / Search

Instagram Feed

Pinterest Feed

Archives

Erin Brighton

I am a native New Englander now living in beautiful Charlotte, North Carolina and enjoying summers in sea-breezy Scituate, Massachusetts with my five small kids and two large dogs. I love to cook easy, local, and gluten-free for friends and family.

Leave a Comment

Your email address will not be published. Required fields are marked *

Recipe Rating




Scroll to Top
shares