Looking to make more healthy meals that incorporate more vegetables, then here is a great recipe for you to try.
Most firm vegetables can be turned into rice and the technique is ideal for keeping meals lower in calories and carbs and high in nutrition. So for this new take on Scallop Risotto, I adapted the classic recipe by using riced butternut squash instead of rice.
To make it even easier, Green Giant and Alexia sell frozen riced butternut squash. I defrost it first and drain it well. I think that if cooked in the frozen stage too much water is retained, so I don’t follow the directions on the package.
Butternut Squash “Risotto”
1 tablespoon extra virgin olive oil
1 tablespoon butter
1 large shallot, finely diced
1/2 teaspoon salt
1 cup chicken or fish broth
10 oz riced frozen butternut squash, defrosted and drained
1 tablespoon fresh sage, chopped
1/2 cup grated Parmesan cheese
Heat the olive oil and butter in a large pot over medium-low heat. Add the shallots and salt. Cook until tender, stirring occasionally.
Then add the broth. Cover and cook over medium heat for 20-25 minutes, stirring occasionally, until the squash is completely tender and the liquid has evaporated. Add the sage and cheese. Stir well.
1 tablespoon extra-virgin olive oil
6 large sea scallops
1 tablespoon unsalted butter
2 large garlic cloves, minced
Salt and fresh ground black pepper to taste
2 tablespoons dry white wine or broth
1/4 cup heavy cream
1/2 tablespoon lemon juice
2 tablespoons chopped parsley
Heat olive oil in a skillet over medium-high heat until hot and sizzling. Add the scallops in a single layer in the pan.
Season with salt and pepper to taste and fry for 2 minutes on one side, then turn them over and fry again for 2 minutes. Remove the scallops from the skillet and transfer them to a plate.
Melt the butter in the same pan and add in the garlic; cook 1 minute.
Pour in the wine (or broth) and bring to a simmer. Let cook for 2 minutes. Add cream and allow to simmer until slightly thickened.
Remove the skillet from the heat; stir in lemon juice and add the scallops back into the pan to warm through.
Place a serving of the butternut squash risotto on each dinner plate. Top with the scallops and cream sauce. Garnish with parsley.
Roasted Green Beans and Mushrooms
1 lb green beans, trimmed and cut into 2-inch pieces
4 oz cremini mushrooms, sliced
1 tablespoon olive oil
Sea salt and freshly ground black pepper
Pinch of crushed red pepper flakes
Preheat the oven to 400 degrees F. Oil a medium baking dish.
Add the green beans, mushrooms and olive oil. Mix well and then season with sea salt, freshly cracked pepper and a pinch of crushed red pepper flakes. Place into the oven and roast for 15 minutes. Stir the vegetables. Continue to roast for 10-15 minutes, until the green beans are just tender. Don’t overcook. Remove the dish from the oven and serve.