Kale Risotto with Scallops

Last Updated on March 14, 2022

Some ingredients deserve celebration, no matter what the occasion and scallops certainly fall into that category. This scallop-studded risotto takes a few extra steps but is well worth it for a dinner party or at-home date night, to serve as a main, starter, or side.

The recipe can be cut in half to create just two entree-sized portions as well. This recipe starts with making a kale puree to stir into the risotto during the last step. The kale mix can be made up to two days in advance and refrigerated, but the risotto and scallops should be prepared right before enjoying.

 

scallops with kale rissoto

Kale Risotto with Scallops

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Protein: Fish / Seafood
Cut: Scallops
Course: Main Course
Prep Time: 15 minutes
Cook Time: 45 minutes
Total Time: 1 hour
Servings: 4

Ingredients

  • 1 package ButcherBox scallops thawed
  • 1 bunch kale de-stemmed and chopped
  • 7 tablespoons extra virgin olive oil divided
  • 9 cups vegetable broth warmed
  • 4 cloves garlic peeled and minced
  • 2 cups Arborio rice
  • 1 cup dry white wine
  • 1 ½ cups shredded parmesan cheese
  • Kosher salt

Instructions

  • In a saucepan, bring 8 cups of salted water to a boil. Prepare a bowl of ice water. Add kale to boiling water until bright green, 1-2 minutes, immediately draining and plunging into ice water to preserve color and texture. Drain the ice bath once the kale is chilled, and return kale to the bowl. Stir in 2 tablespoons olive oil and a pinch of salt and blend with a hand blender. Set aside.
  • In the same pot, heat vegetable stock. Meanwhile, add 3 tablespoons olive oil to a Dutch oven and heat over medium heat until glistening. Add garlic and stir until fragrant, about 3 minutes. Add rice and stir to coat in the oil and garlic. Stir in wine and allow to bubble until mostly evaporated. Lower heat and stir in 1 cup of warm vegetable broth. Continue slowly adding the broth, one cup at a time, as the rice absorbs it, slowly.
  • When just two cups of stock remain, start the scallops. Pat dry with paper towels and season with salt and pepper. Heat remaining olive oil in a saute pan. Gently add scallops and don’t move, allowing to sear until golden brown, about three minutes. Keep an eye on the risotto and stir in stock as needed. Flip scallops and continue to cook for 2-3 minutes until golden brown on both sides. Transfer to a plate.
  • Once all broth is absorbed by rice and it has a nice al dente, creamy texture (it may be a little soupy, that’s ok), stir in the kale mixture and cheese. Slice scallops in half. Plate risotto with scallops on top. Garnish with fresh pepper, if desired.
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Melissa Kravitz-Hoeffner

Melissa is a writer and recipe developer living in Brooklyn.  She contributes to several national publications including the New York Times, New York Magazine, Marie Claire, Conde Nast Traveler, WSJ Magazine, Real Simple, Time Out, Thrillist, Eater, Glamour and many more.