Sautéed Scallops with Mushroom Risotto

Ingredients:

For Scallops:

• 1 pound or 12 jumbo sea scallops

• 1 Tbsp. butter

• 1/8 tsp. kosher salt

• ½ tsp. freshly ground black pepper

For Risotto: 

• 1 Tbsp. butter

• 1 Tbsp. olive oil

• ½ cup onion, chopped

• 1 pint mushrooms, sliced

• 1 cup Arborio rice 

• ½ cup white wine

• 2 ½ cups low sodium vegetable or chicken broth

• ½ cup Parmesan cheese

• Italian parsley or chopped green onion for garnish

Instructions:

For Scallops:

1. Pat scallops with paper towels.  Sprinkle scallop with pepper and salt.

2. Heat a large skillet over medium-high heat.

3. Add 1 Tbsp. butter to pan; swirl to coat.

4. Add scallops and cook to desired degree of doneness, 1 – 2 minutes per side.

5. Top with chopped green onion.

For Risotto:

1. Sauté onions in butter and olive oil over medium-high heat until the onion is translucent.  Add mushrooms and continue to cook until beginning to soften.

2. Pour rice into onion mixture until every grain is coated with butter and olive oil.  

3. Add ½ cup wine, continue to stir rice, and then simmer until the wine has completely reduced and the pot is nearly dry.

4. Add ½ cup of broth at a time.  Stir occasionally and wait to add another ½ cup of broth until the liquid has been almost completely absorbed.

5. Risotto is ready when the rice has the consistency of thick porridge.  Stir in Parmesan cheese. 

6. Serve immediately with 3 scallops on top.  Garnish with Italian parsley or chopped green onion and serve with grilled asparagus or broccolini.

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Nutrition Facts:

Serves: 4

Serving Size: about 1 cup risotto and 3 jumbo scallops

Calories per Serving: 405

Grams Carbohydrates:  42

Grams Protein:  33

Grams Fat: 22

Equivalents: 53 ounces extra lean protein, 2 fats, 2 starch, and 2 vegetable