You can marinate the sea scallops while you make the garlic crumbs for the broccoli, and the risotto. When the risotto is almost ready, you can steam the broccoli and broil the scallops. Feel free to grill them instead; our propane tank was on empty!
Serves 4 – 6 adults.
Broiled Sea Scallops
- 2 lbs. sea scallops
- 2 TBS extra-virgin olive oil
- 4 garlic cloves, chopped
- salt and freshly ground black pepper
Combine scallops, olive oil and garlic in a bowl; refrigerate, covered with plastic wrap, for 20 – 60 minutes. Preheat broiler and spray broiler pan with cooking spray.
Arrange scallops on pan and season with salt and pepper.
Broil scallops a couple inches away from the heat source until cooked through, about 8 minutes.
Meyer Lemon Risotto – from www.simplyrecipes.com
My brother, knowing of my recent Meyer lemon obsession, forwarded me this recipe and it’s outstanding. Seriously. Outstanding. The original recipe suggests toasted pine nuts or freshly grated Parmesan cheese for serving, neither of which I used, but I don’t think the risotto lacked any flavor without them. Substitute regular lemons if you can’t find Meyer lemons, but add 2 TBS lemon juice instead of 3.
- 6 cups water
- 1 TBS kosher salt
- 3 TBS olive oil
- 1 TBS butter
- 1 medium onion, chopped
- 2 cups arborio rice
- 1 cup white wine
- 1 – 2 Meyer lemons, enough to make 1 TBS lemon zest plus extra (about 1/2 TBS) for garnish, and 3 TBS lemon juice
- 1 TBS chopped fresh oregano plus another TBS for garnish
Combine the water and kosher salt in a medium-size pot and bring to a boil; reduce heat to simmer and cover until you’re ready to use it.
Heat the olive oil and butter in a large saucepan/skillet over medium heat; add the onions and cook, stirring occasionally, for 5 minutes.
Stir in the rice and cook, stirring frequently, for 3 – 4 minutes.
Add the wine and cook, stirring, until the rice absorbs the liquid.
(When you pull your spatula through the rice, the pan underneath should be dry for a moment.)
Start to add the hot salted water, a large ladleful at a time, continuing to stir the rice. (You’re supposed to stir risotto constantly, but there’s too much multi-tasking to do, so I added a ladleful, stirred, ran off to do something else for a minute or two, ran back and stirred again, and it turned out wonderfully.) When the liquid has been absorbed, add another ladleful of water, stir, and continue, until most of the water has been used; taste the rice to check if it’s creamy yet a little al dente, a little bit chewy.
If so, add the lemon zest, lemon juice, and oregano (and black pepper, if you’d like). (If not, add a little more water and keep cooking.) To serve, sprinkle with more lemon zest and remaining oregano.
Broccoli with Toasted Garlic Crumbs – adapted from Gourmet magazine
- 1 1/2 lbs. broccoli, cut into florets
- 4 garlic cloves, thinly sliced
- 1/4 cup olive oil
- 2/3 cup panko
- 1/4 tsp salt
- freshly ground black pepper
- 1 tsp freshly grated lemon zest
Prepare broccoli for steaming.
Heat the oil in a 10” skillet over medium-low heat; add the garlic and cook, stirring occassionally, for 5 minutes, or until the garlic is lightly golden.
Add the panko, salt and pepper, and cook on medium heat for a few minutes, until the panko turns golden.
Remove from heat and stir in the lemon zest.
Steam the broccoli for 5 minutes or until crisp-tender; remove from steamer, and toss with the garlic crumbs (or for easier serving/clean-up, layer the broccoli and crumbs on a serving dish).