Scallops with Swiss Chard Risotto
Active Time: 45 minutes / Cook Time: 25-35 minutes / Total Time: 45-55 minutes
Makes 2 servingsscallops and 4 servings risotto
- 2 tablespoons ghee
- 1 shallot, minced
- 1 cup Arborio rice
- ¼ cup vermouth or other dry white wine, or additional vegetable broth
- 3-4 cups vegetable broth
- 1 bunch Swiss Chard, stems removed; then thinly slice both stems and leaves
- ¼ cup grated Parmesan cheese
- ½ teaspoon fine sea salt, divided, plus more to taste
- ½ teaspoon ground black pepper, divided, plus more to taste
- 1 tablespoon refined coconut oil
- 4 sea scallops per person
- Place broth in a medium saucepan over low heat.
- In a large skillet heat ghee over medium heat. Add shallots and chard stems and cook, stirring, 2-3 minutes or until softened. Add rice to the skillet and cook, stirring constantly, for 1 minute.
- Add wine to skillet and cook, stirring, until the liquid is absorbed and the alcohol is burned off.
- Begin ladling in broth one ladle at a time into the skillet, stirring constantly as the rice absorbs the liquid. Once the rice absorbs the first ladle, add another.
- Once you have added 2 cups of broth, stir in the chard leaves and add another ladleful of broth. Once the broth is almost absorbed, taste the rice for texture; the rice should be firm to the bite but not crunchy. If not, continue adding broth until the risotto is creamy and tender. Be patient! Keep stirring and adding broth until you get the right consistency of the rice! Turn off the heat and cover to keep warm. If you are out of broth, warm some water in the saucepan while you cook the scallops.
- Pat the scallops completely dry with paper towels. Mix ¼ teaspoon each salt and pepper and then sprinkle across scallops. Place a medium skillet over medium-high heat. Add coconut oil, and once it is shimmering, add scallops so they are not touching. Sear for two minutes on each side. Remove to a plate and keep warm while you finish the risotto.
- Add a small amount of warm broth or water to the risotto, along with ¼ teaspoon each of salt and pepper, and 3 tablespoons parmesan cheese. Taste and adjust seasoning.
- Place ¼ of the risotto on each of two plates. Top with 4 scallops each, and sprinkle with the remaining tablespoon of Parmesan. Serve while hot.
- Portion the remaining risotto into two airtight containers for lunch, and store in the refrigerator.