Ingredients ( 4 servings)
For the risotto:
- 1 cup brown rice
2 cups of water
- 3 cups small broccoli florets
- 2 scallions finely sliced
- 1/4 teaspoon saffron threads
- 1 tablespoons olive oil
- 1/2 teaspoon salt
For cooking the scallops:
- 12 sea scallops( 1 pound)
- 1 Tsp olive oil
- salt to taste
- pepper to taste
Instructions
For the risotto:
- Heat olive oil in a large saute pan over medium heat. Add broccoli and salt. Cook for 5 minutes, stirring occasionally.
- Add rice, water and saffron to the pan. Mix everything together. Bring to a boil and then decrease to a simmer. Cover the pan with a lid and simmer on medium-low heat for 30 minutes.
- Uncover the pan and check that the rice is tender and done. Simmer with the pan uncovered for a few minutes to evaporate any excess liquid.
- Add sliced scallions
For the scallops:
- Pat the scallops dry with paper towels. Moisture is the enemy of a good pan sear.
- Heat olive oil on a pan over medium heat for a few minutes.
- Salt and pepper the scallops on one side and immediately add to the pan, with the seasoned side facing the pan. Don’t move them until a nice crust appears, about 2 minutes.
- Flip the scallops to repeat for the other side.
