Sea Scallops & Instant Pot Vegetable Risotto

It’s a TWO FOR ONE recipe! The key to both of these recipes is FRESH ingredients. You have no idea what a world of difference it makes when you use fresh ingredients as opposed to canned, jarred, or dried spices. 

Scallops Recipe: 

· 1 lb fresh sea scallops 

· 6 fresh basil leaves, chopped finely 

· 8-10 cloves of garlic cloves (you can never have enough garlic!) 

· ½ fresh lemon, squeezed (you’ll use the other half for the risotto) 

· EVOO to coat your pan 

Directions: 

1. Coat pan with EVVO and use a garlic press to press cloves, add to pan. If you do not have a garlic press, simply chop up finely. 

2. Once garlic is simmering, add your scallops. Cover your pan with the top and turn down heat (medium to low heat).  Let simmer for 8-10 minutes on one side. Then flip scallops and simmer on other side for another 8-10 minutes. 

3. Add in your basil and lemon and let simmer for another 2-3 minutes (until you see basil is wilted). 

4. Remove from pan and set aside until ready to serve. 

Risotto Asparagus Recipe: 

· 1 cup jasmine rice 

· 1 lb fresh asparagus 

· 5 gloves of fresh garlic—pressed 

· 1 whole white onion—chopped 

· ½ fresh squeezed lemon 

· 2 ½ cups vegetable broth 

· ¼ cup grated parmesan cheese 

Directions: 

1. Use the sauté setting on your instant pot to sauté the asparagus. Once cooked remove from instant pot and set side. 

2. While still on the sauté setting, add the chopped onion and garlic and sauté in the instant pot. Once onion has a clear transparency, turn off sauté setting. 

3. Add in the vegetable broth and rice. Put the top on your instant pot and move your dial to seal. Set instant pot to pressure for 10 minutes. 

4. Once done pressurizing, move your dial to release and let all pressure release from pot. Once complete remove top and immediately add in parmesan cheese and lemon, mix well. Then top with cooked asparagus.  

*TIP: The risotto will make a large serving. We enjoyed half and froze the other half for another time! 

*TIP: Risotto can be cooked without the instant pot. Simply sauté your vegetables stove top, Then when ready to cook rice, add vegetable broth, sautéed onions, garlic and rice to a pot. Cover with lid and boil rice on medium to low heat for 25-30 minutes.