Scallop Risotto With Lemon, Collards and Toasted Walnuts

Yield: 4 servings


1 lemon
2 Tbsp olive oil, divided
¼ cup pitted black olives, such
   as Cerignola or Kalamata
1 Tbsp rosemary leaves, chopped
½ lb. collards, thinly sliced
¾ lb. sea scallops

½ cup short-grain brown rice, cooked
   according to package instructions
1 cup reduced-sodium chicken broth
2 Tbsp all-purpose flour
¼  cup grated Parmesan
½ cup toasted walnuts


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

Published September 2011

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