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Ingredients
2 pounds sea scallops
butter
olive oil
2 packages Lundberg Family Farm Traditional Risotto - gluten free
1 (32 oz.) Imagine Free Range Chicken Broth - gluten free
1 garlic clove, minced
1 medium shallots, chopped
fresh parsley, chopped for garnish
1 bunch asparagus, thinly sliced diagonally
salt and pepper
Instructions
- Pat dry the scallops with paper towels. Season with salt and pepper.
- Heat 2 tablespoons of butter and 1 tablespoon olive oil in a Dutch oven. Sauté shallots and garlic for few minutes until soft then add the rice.
- Stir the rice for 3 minutes then add the broth slowly. Add the seasoning. (I only used 1 packet of the seasoning.) Cook on low for 20 minutes uncovered stirring occasionally. On the last 5 minutes of cooking add the asparagus and stir.
- Meanwhile, heat 1 tablespoon butter and 1 tablespoon olive oil in a pan. Sear the scallops about 1 minute per side.
- Place risotto on a platter, top with scallops and parsley. Serve
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