Butter Seared Scallops over Corn Curry Risotto with a Pistachio & Lemon Gremolata - I Feel Like Cook

Name: Butter Seared Scallops over Corn Curry Risotto with a Pistachio & Lemon Gremolata - I Feel Like Cook
Ingredients: 8, jumbo, dry scallops; 2 T unsalted butter; 3 T fine olive oil; ¼ t kosher salt + a dash of black pepper; 3 Knorr Chicken Bouillon cubes dissolved in 5 C water, kept at a simmer as the stock to add to the rice; ¾ C Arborio rice; 2 T olive oil; ¼ C white onion chopped; 2 large cloves of garlic, chopped; ½ C thawed frozen corn; ¼ heavy cream; ¼ C grated parmigiana reggiano cheese; 1 t fine curry powder like Penzys “Curry Now”; 1 t kosher salt; ½ t black pepper; ¼ C finely chopped Italian parsley; Zest of one lemon stirred into 1/3 C shelled pistachios, chopped finely. . . yeah, that’s it.

ifeellikecooking.com

Dry scallops sear in a lovely way and they're worth the extra coin. Gremolata sounds out of reach, but true to my mission, it's totally accessible for the

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Ingredients

8, jumbo, dry scallops
2 T unsalted butter
3 T fine olive oil
¼ t kosher salt + a dash of black pepper
3 Knorr Chicken Bouillon cubes dissolved in 5 C water, kept at a simmer as the stock to add to the rice
¾ C Arborio rice
2 T olive oil
¼ C white onion chopped
2 large cloves of garlic, chopped
½ C thawed frozen corn
¼ heavy cream
¼ C grated parmigiana reggiano cheese
1 t fine curry powder like Penzys “Curry Now”
1 t kosher salt
½ t black pepper
¼ C finely chopped Italian parsley
Zest of one lemon stirred into 1/3 C shelled pistachios, chopped finely. . . yeah, that’s it.