This meal is the perfect blend of flavours. Creamy risotto accompanies tender, buttery scallops and gently bitter garlic rapini. An ideal dinner to try tonight!
ingredients
Risotto
Rapini
Scallops
directions
Heat the broth in a medium saucepan until steaming. Remove from heat and cover to keep warm.
Heat oil in a large nonstick skillet over medium heat. Add garlic and cook for 1 minute. Add rice, stir to coat in oil and toast lightly, about 2 minutes. Add vinegar and cook until mostly evaporated, stirring often.
Add broth, 1/2 cup at a time, cooking and stirring between each addition until most of the broth has been absorbed, this will take about 25 minutes. Reduce heat to medium-low to maintain a gentle simmer.
Add Parmesan and butter; stir to incorporate. Season with salt and pepper. Cover and set aside.
Heat oil in a large non-stick skillet over medium-low heat. Add garlic and chili flakes, cook one minute. Set aside in a small bowl. Increase heat to medium-high.
Add rapini to pan. Cook until wilted and tender, about 5 minutes. Remove from heat and add garlic mixture, tossing to coat.
Heat oil in a large non-stick skillet over med-high heat.
Pat scallops dry with a paper towel and sprinkle both sides with salt. Add to pan and cook for about 2 to 3 minutes or until golden brown. Flip and add butter; continue to cook for another 2 minutes, until golden brown.
Squeeze lemon over scallops. Serve warm with risotto and rapini.