Buttered Scallops with Risotto & Kale

Looking to serve a romantic dinner bursting with flavor? This recipe for Buttered Scallops with Parmesan Risotto and Garlic Kale is easy to cook, delicious, and perfect for date night. Butter and garlic tie this dish together, adding a richness to the wilted kale and creamy risotto. Get out your induction pans and let’s get cooking this mouth-watering recipe!

Ingredients

Risotto:

1 tablespoon butter
1 minced clove garlic
1 cup arborio rice
½ cup white wine
3-ish cups of chicken broth
½ cup Parmesan cheese

Scallops:

1 tablespoon grapeseed oil
1 pound jumbo scallops

Sauteed Kale:

1 tablespoon olive oil
1 clove minced garlic
4 cups spinach or kale

Brown Butter:

3 tablespoons butter

Instructions

Risotto: In a large non-stick skillet over medium-heat, melt the butter. Add the garlic and saute for a minute or two, until soft and fragrant. Add the arborio rice, stir to coat with butter. Add the white wine. Add the broth, ½ cup at a time, and stir after each addition until the rice is soft and creamy. Add parmesan and stir until incorporated. Add salt and pepper to taste.
Sauteed Spinach: Heat the oil over medium low heat. Add the garlic, stir for a minute to get the flavor going. Add the kale and stir until wilted.
Scallops: Heat oil in nonstick skillet. Pat scallops dry, sprinkle with salt, and add to pan. They should sizzle. Shake gently to prevent sticking. After 2-3 minutes, flip each scallop over. They should be golden brown and opaque in the middle. Transfer to a paper towel-lined plate to absorb excess oil. Serve immediately.
Brown Butter: Put a few tablespoons of butter in a clean skillet over medium heat and stir it while watching closely. Once golden and foamy, remove from heat, transfer to a heat-proof bowl to cool slightly, then drizzle over the risotto, scallops, and kale.