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Sunday Suppers with Lunchbox Love – Pan Seared Scallops

Here’s my attempt at recreating my dinner from last night. My husband and I had an unexpected night out in Kennebunk, ME (cutest town ever!) and we ate at Alisson’s Restaurant. I had Pan Seared Scallops over a parmesan risotto with green beans. It was a perfect portion. Do your kids like seafood? My 9 year old does (we won’t tell him that my husband had lobster – he’ll be JEALOUS!) and I’m still working on my four year old. Try it with them if you haven’t – you may be surprised! Scallop recipe is from Kitchen Swagger and Parmesan Risotto recipe is from Country Side Cravings.

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Ingredients

  • 8 LARGE SEA SCALLOPS, SIDE MUSCLE REMOVED
  • 1 TABLESPOON OLIVE OIL
  • SALT AND PEPPER TO TASTE


LEMON BUTTER SAUCE:

  • 2 TABLESPOONS UNSALTED BUTTER
  • 2 TABLESPOONS FRESH PARSLEY, MINCED
  • 1-2 CLOVES GARLIC, MINCED
  • JUICE OF HALF A LEMON, SQUEEZED

 Instructions

  1. Pat scallops dry and season with salt and pepper. Mince the parsley and garlic and set aside. Add the olive oil to a 12 inch cast iron skillet and bring to high heat.
  2. Once skillet is hot, add the scallops to the pan and sear for 2 minutes per side or until golden brown on the top and bottom.
  3. Remove scallops from the skillet and set aside. Add the butter, garlic, lemon and fresh parsley to the skillet, stirring occasionally until fully melted.
  4. Return the scallops to the skillet and cook for an additional minute per side. Place on a serving dish and drizzle with extra lemon butter sauce as desired. Sprinkle with a pinch of leftover fresh herbs and serve immediately.

Ingredients

  • 5 cups chicken broth or stock
  • 1 1/2 cups water
  • 4 tablespoons butter
  • 1 small onion, finely chopped
  • 1-2 large cloves garlic, minced
  • 2 cups Arborio rice
  • 1 cup white wine
  • 1 cup grated Parmesan cheese (I found freshly grated it best)
  • Salt and pepper to taste
  • 1 tablespoon chopped fresh parsley

 Instructions

  1. Bring the broth and water to a boil in a large saucepan. Reduce heat to a low simmer and cover.
  2. In a dutch oven melt butter over medium heat. Add in onion and cook until soft. Add in garlic and rice and cook, stirring frequently until grains are translucent around the edges. Around 3-5 minutes.
  3. Add in the wine and cook stirring constantly until wine is fully absorbed (about 3 minutes) Stir in 5 cups of hot broth and reduce heat to medium low. Cover and simmer until almost all of the liquid has been absorbed (about 16-18 mins) stirring twice during this process.
  4. Add in 1 cup of hot broth and stir gently until risotto becomes creamy. Add in the Parmesan cheese and remove from heat. If risotto needs “loosened” add in a little hot broth until desired consistency is achieved. Stir in chopped parsley if desired.

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