Scallop Risotto With Lemon, Collards and Toasted Walnuts
Yield: 4 servings
½ cup short-grain brown rice, cooked
Using a potato peeler, peel rind from the lemon. Chop the peeled lemon and juice it, setting the lemon juice aside. Heat a large skillet over high heat. Add 1 tablespoon of the olive oil, the lemon rind, the olives and the rosemary. Cook for about 1 minute, stirring occasionally, until rosemary becomes fragrant. Add the collards and cook for 2 to 3 minutes more, stirring often, as collards begin to turn darker green.
Add the rice and chicken broth, and reduce heat to low. Cook for 1 minute more until collards have softened. Turn heat off and set aside. Sprinkle scallops with the flour.
Heat a small skillet over high heat. Add the remaining tablespoon of olive oil and the scallops, and cook for 4 minutes total, turning only once. Stir the Parmesan, walnuts and reserved lemon juice into the rice mixture, and top with the scallops. Serve immediately.
Nutrition facts (per serving): calories 341, fat 17 g (sat. fat 4 g), cholesterol 26 mg, protein 19 g, carbohydrates 32 g, sodium 570 mg