Sea Scallops with Broccoli Rice

Name: Sea Scallops with Broccoli Rice
Prep time: 15 min
Cook time: 31 min
Total time: 46 min
Yield: 4 servings
Ingredients: 4 tbsp unsalted butter; 1/2 cup onion (finely chopped); 2 cloves garlic (minced); 1 cup Arborio rice; 1/2 tsp salt (plus 1/8 1 tsp); 1/4 tsp black pepper (freshly ground); 3 cups small broccoli florets; 1 lb large sea sallops (about 16); 1/2 cup Parmesan (grated); 2 tbsp flat-leaf parsley (chopped)

blucuda

Prep 15 mins15m

Cook 31 mins31m

Serves 4

Ingredients

4 tbsps unsalted butter
½ cup onion (finely chopped)
2 cloves garlic (minced)
1 cup Arborio rice
½ tsp salt (plus ⅛ 1 tsp)
¼ tsp black pepper (freshly ground)
3 cups small broccoli florets
1 lb large sea sallops (about 16)
½ cup Parmesan (grated)
2 tbsps flat-leaf parsley (chopped)

Instructions

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1
In a Large, lidded pot, heat 2 tbsp butter over medium heat. Add onion and cook . Stir in garlic and cook for . Add rice and cook stirring to coat with butter.
2
Add 3 cups water, 1/2 tsp salt and 1/8 tsp pepper. Cover and simmer over medium low for .
3
Uncover, stir and add broccoli florets. Partially cover and cook .
4
Meanwhile, in a large stainless skillet, melt 2 tbsp butter over medium high heat. Pat scallops dry with paper towel and season with 1/8 tsp each salt and pepper. Cook , flip and cook .
5
Stir Parmesan into rice mixture. Divide among 4 shallow bowls and top each with 4 scallops. Sprinkle with parsley and serve.

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