In the previous month, while completing my typical Aldi shopping for the week, I noticed something new in the frozen food section. Aldi is great at adding different selections periodically, which is #1001 on my list of things I love about it. This week it was scallops. Fortuitously, I needed to plan our March dinner, and I’ve always wanted to try scallops.
Although we are skeptical of most meats, Lesley and I have had some good luck with seafood. Our first Nurture Her Nature dinner was wonderful summer cod. The only seafood dish that wasn’t our favorite was an Asian salmon, although the salad that went with it was delicious. Soaked in brown butter and paired with a spinach risotto, these scallops did not disappoint. Scallops may stink up the kitchen like fish, but they actually have a very mild seafood flavor. Never heard of scallops? Check out this fun article to learn some more facts about this sea creature. Did you know they swim?
- 1 lb scallops, thawed
- 1/4 cup butter
- 2 tsp ground sage
- 1 tbsp olive oil
- 1 lb fresh spinach
- 1 white onion, finely chopped
- 1 cup Chardonnay
- 2 cups Arborio rice
- 1 32 oz can of vegetable broth
- 2 tbsp Parmesan cheese
- 2 tbsp olive oil
- 2 tbsp butter
- Begin with the spinach risotto. Heat the butter in a medium skillet and cook the rice in it until it begins to turn clear. Add the wine and vegetable stock and bring to a slow boil.
- In another skillet, add olive oil and onions. Cook onions on medium heat until they are tender. Chop spinach and add to onions. Cook an additional two minutes.
- Add onions and spinach to rice about 15 minutes after the rice began to boil. Cook an additional 3 minutes until rice is al dente.
- Add in cheese. The spinach risotto is ready!
- For the scallops, add olive oil to a saucepan and brown the scallops on each side. Remove from the pan.
- Melt butter in the saucepan and cook on medium heat until the butter turns brown. Stir continuously.
- Add sage and mix thoroughly.
- Add scallops to the pan and cook on medium heat for about 3-5 minutes. Spoon brown butter over scallops as they cook.