Sea scallops are one of my most favorite things to cook. Sea scallops are fairly easy to cook, but they are temperamental. They can overcook quickly and become rubbery, so it is important to watch them closely as you cook them. Pan seared scallops with risotto is a dinner that I like to cook often and when I pair it with power greens, we get an extra boost of vitamins and minerals!
I like to get the risotto going first because it will take at least 20 minutes to cook. Cook risotto according to directions. If you want to make mushroom risotto, sautée 8 oz of fresh mushrooms after you sautée your onions, about 5 minutes and cook as directed. At the end, give a healthy squeeze of lemon. We like a lot of lemon! Be sure to taste the risotto as you go. It should be creamy by the time you are done cooking and the arborio rice should be tender, not hard or mushy. Check out my Instagram Food highlights (@homewithgrey) to watch me make the lemon risotto!
Sautéed Power Greens:
Costco sells this HUGE bag of “Power Greens.” Power Greens are basically baby kale, baby swiss chard, and baby spinach. I love them because of how many vitamins and minerals they pack! In a LARGE sautée pan, heat one tbsp of olive oil and one tbsp of butter. Once the butter melts, add at least 4 handfuls of power greens. They will cook down a lot. Feel free to add more. Once they cook down and soften, add salt and pepper to taste.
Sea Scallops: Here’s the fun part, the scallops! I cook them last because you want them to be warm when you eat them! If you know me, you know I am obsessed with Gordon Ramsey and all of his TV shows. He has a sure fire method of cooking sea scallops, so that they come out translucent in the center with a crispy crust on either side. I have been cooking sea scallops this way for the past 5 years and it is the best method out there! Here it is…
- Rinse your sea scallops and remove any feet (the crunchy thing that dangles off) – it doesn’t taste good to eat
- DRY THE SEA SCALLOPS WELL – the key to a good crust is to dry the sea scallops. Season both sides with salt and pepper
- Heat one tbsp of olive oil and one tbsp of butter in a pan until it is HOT. A good way to check if your oil is hot enough is to put a drop of water in the pan. If it sizzles, the oil is hot enough. If it doesn’t sizzle, don’t put your scallops in yet!
- Once the oil is hot, start putting your scallops in the pan one at a time, arranging them clockwise. (Watch my Instagram food stories to watch me do it!)
- Once all of the scallops are in the pan, I count to 120. Like 120 Mississippis! Once I count to 120, I flip the scallops over in the order that I put them in the pan. So, the first scallop that was placed in the pan gets flipped first.
- Then, count to 90. Again, 90 Mississippis! Have a paper towel lined plate ready to go. After you count to 90, remove the scallops and place them on the paper towel. Again, remove them in the order you put them in.
- In order to make a lemon butter sauce, I add another 1/2 tbsp of butter to the pan the sea scallops were cooked in. Then, I add a few squeezes of lemon. Again, we like a lot of lemon!
In order to assemble everything, put the risotto down first, followed by the greens, and finally the scallops with the lemon butter sauce on top. YUM!