Growing up in Southern California, I developed an expensive taste for seafood. Scallops have grown to be my favorite shellfish, but boy are they pricey. It's rare to find them on a menu for less than $30. What gives with the high prices? I thought that scallops were just exorbitantly expensive, but I'm here to dispel that myth. I bought 10 scallops (about a half pound) at my local Harris Teeter for just $9.48. Definitely not as cheap as chicken, but I paid less than $1 per scallop. Educate yourself with this recipe so you can feel bougie on a budget.
Seared Scallops with Risotto and Roasted Vegetables
- Prep Time:5 mins
- Cook Time:1 hr 5 mins
- Total Time:1 hr 10 mins
- Servings:2
- Medium
- 1/2 pound scallops
- 6 cups raw vegetables
- 1 cup uncooked rice
- 1/2 cup milk choice
- 4 tsp pesto
- 3 tbsp olive oil
- 1/2 tsp salt
- 1/2 tsp pepper
Ingredients
-
Step 1
Preheat oven to 400º. Place vegetables into a large mixing bowl. Add 2 tsp olive oil, 1/2 tsp salt, 1/2 tsp pepper, and mix together.
-
Step 2
Spread out vegetables onto a baking tray. Cook for 40 minutes, checking every 15 minutes to stir the vegetables.
-
Step 3
Remove vegetables from oven once browned, but not yet burnt. Let cool while cooking risotto and scallops.
-
Step 4
Prepare 1 cup of rice of choice according to box instructions over the stove in a pot. Once rice is cooked (about 20 minutes), add in 1/2 cup milk of choice. Stir in 2 tsp pesto and 1 tbsp olive oil and remove from heat.
-
Step 5
Heat a large pan on the stove top and place 1 tbsp olive oil in pan. Once oil is hot, place scallops in pan. Cook scallops for 2 minutes on each side.
-
Step 6
Plate vegetables and scallops on top of the risotto. Finish off with cracked pepper.
Now that you know a thing or two about scallops, go forth and feed yourself. Enjoy being the Anthony Bourdain of your friend group.