banner
alive logo
foodfamilylifestylebeautysustainabilityhealthimmunity

Maple Seared Scallops with Green Buckwheat Risotto

Serves 4.

    Share

    Maple Seared Scallops with Green Buckwheat Risotto

    This show-stopping dish is just as much a treat for the eyes as it is for the palate. The vivid green “risotto” is grain free thanks to the use of buckwheat. Buckwheat is actually a seed and a very good source of plant-based protein.

    Advertisement

    Tip

    You can easily make this recipe vegan by substituting scallops for king oyster mushrooms cut into 1 in (2.5 cm) thick rounds.

    Advertisement

    Maple Seared Scallops with Green Buckwheat Risotto

    Ingredients

    • 2 Tbsp (30 mL) grapeseed oil, divided
    • 2 small shallots, finely diced
    • 1 garlic clove, minced
    • 2 cups (500 mL) raw buckwheat groats, well rinsed
    • 4 cups (1 L) vegetable stock
    • 3 cups (750 mL) frozen green peas, thawed
    • 4 cups (1 L) greens, such as spinach, kale, or Swiss chard
    • 1/2 cup (125 mL) fresh mint leaves
    • 1/2 tsp (2 mL) finely grated lemon zest
    • 1 cup (250 mL) white wine or water
    • 1/2 tsp (2 mL) salt, divided
    • 12 large scallops
    • 3 Tbsp (45 mL) maple syrup, divided
    • 1 Tbsp (15 mL) apple cider vinegar
    • Pea shoots, for garnish

    Nutrition

    Per serving:

    • calories572
    • protein23g
    • fat10g
      • saturated fat1g
      • trans fat0g
    • carbohydrates94g
      • sugars19g
      • fibre13g
    • sodium517mg

    Directions

    01

    In large saucepan, heat 1 Tbsp (15 mL) oil over medium heat. Add shallots and garlic and cook, stirring often, until shallots have softened, about 3 minutes. Stir in buckwheat and toast it, stirring, for 2 minutes. Add stock and let mixture come to a simmer. Cook, uncovered, over medium-low heat, stirring often, until buckwheat is tender and liquid has been absorbed, about 10 minutes.

    02

    Meanwhile, in blender combine peas, greens, mint, lemon zest, and wine or water until a smooth pureu0301e forms.

    03

    Once buckwheat is cooked, stir in pea mixture and 1/4 tsp (1 mL) salt. Cook, stirring constantly, for 2 minutes. Set aside risotto and keep warm.

    04

    Thoroughly pat scallops dry with paper towel. Place in small bowl and toss with 2 Tbsp (30 mL) maple syrup and remaining 1/4 tsp (1 mL) salt. Heat remaining 1 Tbsp (15 mL) oil in large frying pan over medium-high heat until very hot. Remove half of the scallops from syrup, allowing excess to drip off, before searing in pan until browned on both top and bottom and just cooked through, about 1 minute total. Transfer to plate and sear remaining scallops in the same manner. Once scallops have all been seared, pour into hot frying pan the syrup that scallops marinated in, along with remaining 1 Tbsp (15 mL) maple syrup and apple cider vinegar. Cook, stirring, until bubbly and reduced to about 2 Tbsp (30 mL), about 4 minutes.

    05

    Divide buckwheat risotto among 4 serving plates before topping each portion with 3 scallops. Drizzle some maple reduction over scallops and garnish with pea shoots if desired. Enjoy while warm.

    Advertisement

    Like this recipe?

    This recipe is part of the Spring's Sweet Amber Elixir collection.

    Ad
    Advertisement
    Advertisement

    READ THIS NEXT

    SEE MORE »
    Poached Sablefish and Bok Choy with Lemongrass, Ginger, and Chili
    Mussels with Tomato, Saffron, and Fennel

    Mussels with Tomato, Saffron, and Fennel

    B12-rich mussels are a very good and economical source of protein and iron. Steamed mussels are a classic way to enjoy seafood—and so is this rich, aromatic broth of tomato, fennel, and saffron. Be sure to allow saffron to fully infuse to get the full flavour benefit, and finish off the dish with the fragrant fennel fronds. Sustainability status Farmed mussels are considered highly sustainable due to their low impacts on the environment. They are easy to harvest, require no fertilizer or fresh water, and don’t need to be fed externally, as they get all their nutritional requirements from their marine environment. Mussel prep Selection: Look for mussels with shiny, tightly closed shells that smell of the sea. If shells are slightly open, give them a tap. Live mussels will close immediately. Storage: Keep mussels in the fridge in a shallow pan laid on top of ice. Keep them out of water and cover with a damp cloth. Ideally, consume on the day you buy them, but within two days. They need to breathe, so never keep them in a sealed plastic bag. Cleanup: In addition to being sustainable, farmed mussels tend to require less cleaning than wild mussels. Most of the fibrous “beards” that mussels use to grip solid surfaces will have been removed before sale. But if a few remain, they’re easily dispatched: grasp the beard with your thumb and forefinger and pull it toward the hinge of the mussel and give it a tug. Afterward, give mussels a quick rinse and scrub away any areas of mud or seaweed, which, with farmed mussels, will require minimal work.