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
Ingredients
Instructions
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.
Spread out vegetables onto a baking tray. Cook for 40 minutes, checking every 15 minutes to stir the vegetables.
Remove vegetables from oven once browned, but not yet burnt. Let cool while cooking risotto and scallops.
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.
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.
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.