Careme

Ingredients

• Kroger® Wild Caught Sea Scallops Frozen

  10 to 12 oz, thawed if frozen $19.99
• Green Asparagus

  8 oz, trimmed and cut into 1-inch pieces $5.99
• RiceSelect Gluten-Free Arborio Rice

  3/4 cup $11.49
• Simple Truth Organic® Low Sodium Free Range Chicken Broth

  3 cups $3.29
• Kroger® Whole Garlic Bulbs

  2 cloves, minced $2.49
• Shallots

  1 small shallot, finely diced $4.49
• Kroger® Fresh Lemons Bag

  1 lemon, zested and juiced $4.99
• Parsley

  2 tablespoons chopped $1.89
• Dry white wine

  1/2 cup
• Parmesan cheese

  1/3 cup finely grated, plus more for serving
• Unsalted butter

  3 tablespoons, divided
• Olive oil

  1 tablespoon
• Kosher salt

  to taste
• Black pepper

  to taste
• Riva De La Rosa Vermentino Italian White Wine

  750 ml $12.99

Instructions

1. Pat the scallops very dry with paper towels, remove any small side muscles, and season lightly with salt and pepper; mince the garlic, dice the shallot, chop the parsley, zest and juice the lemon, and cut the asparagus into 1-inch pieces.
2. Warm the broth with 1 cup water in a small saucepan over low heat and keep it just steaming, not boiling, while you cook the risotto.
3. Heat 1 tablespoon butter in a wide sauté pan or Dutch oven over medium heat; add the shallot with a pinch of salt and cook 2 minutes, then stir in the garlic for 30 seconds. Add the Arborio rice and toast, stirring, until the edges look slightly translucent, about 2 minutes.
4. Pour in the white wine and stir until mostly absorbed, 2 to 3 minutes. Add warm broth 1/2 cup at a time, stirring often and waiting until each addition is mostly absorbed before adding the next, until the rice is creamy and just tender, about 20 to 24 minutes.
5. When the rice has about 6 minutes left, stir in the asparagus so it turns bright green and tender-crisp while the risotto finishes. Adjust with a splash more broth or water if the pan gets tight.
6. Meanwhile, heat the olive oil in a heavy skillet over medium-high heat until shimmering. Sear the scallops without crowding until deeply golden on the first side, 1 1/2 to 2 minutes, then flip and cook 1 to 2 minutes more until just opaque; transfer to a plate.
7. Off the heat, stir the Parmesan, remaining 2 tablespoons butter, lemon zest, 1 to 2 teaspoons lemon juice, and half the parsley into the risotto. Taste and adjust salt, pepper, and lemon.
8. Spoon the asparagus risotto into shallow bowls, nestle the seared scallops on top, and finish with the remaining parsley, extra Parmesan, and a final small squeeze of lemon.