#ALDIPartner An easy & stunning dish that’s perfect for celebrating the holidays! You can grab everything you need to make them at #ALDI, my must-shop destination for the holiday season!
12 oz Specially Selected Jumbo Sea Scallops
2-3 Tbsp Simply Nature Organic Avocado Oil
4 Tbsp Countryside Creamery Unsalted Butter
4 cloves garlic, smashed open
3-4 sprigs fresh rosemary & thyme
1 lemon, juiced
S&P
6 oz Priano Mushroom Risotto
16 oz baby bella mushrooms, quartered
2-3 Tbsp Simply Nature Organic Avocado Oil
2 Tbsp Countryside Creamery Unsalted Butter
2 cloves garlic, finely chopped
1 Tbsp finely chopped fresh rosemary & thyme
S&P
⇢ SCALLOP PREP. Thaw the scallops. Remove side muscle if present. Pat very dry with paper towel. Season well with salt & pepper. Set aside.
⇢ RISOTTO. Prepare according to package directions. Set aside.
⇢ MUSHROOMS. Heat oil in large skillet. Add mushrooms. Cook 10 minutes, stirring occasionally. Add butter to pan & season with garlic, herbs, & salt & pepper. Cook 2-3 minutes longer, until fragrant. Remove from heat & set aside.
⇢ SEAR SCALLOPS. Place skillet over medium-high heat. Once hot, add oil. Pat scallops dry once more, then transfer to skillet. Cook undisturbed for 3 minutes, until golden crust forms. Flip & cook 1 minute longer. Transfer to a plate & set aside.
⇢ BROWN BUTTER SAUCE. Wipe any excess oil from skillet used to sear scallops & return to heat. Add butter to skillet. Use a wooden spoon to scrape the browned bits from the bottom of the skillet. Once butter is melted, add garlic & herbs. Continue to cook, stirring often, for 3-4 minutes or until butter is browned. Stir in lemon juice and cook 1 minute longer. Remove from heat.
⇢ SERVE. Serve mushrooms over risotto. Top with scallops & finish with brown butter sauce. Enjoy!
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✨BROWN BUTTER SEARED SCALLOPS✨ The Perfect Holiday Dinner! For Country: United States. City: Carlsbad, Columbus, Fayetteville, Norwalk, Pembroke Pines
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