This video is sponsored by ALDI.
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I love shopping at ALDI. Their produce is fresh, their food is high quality, and most importantly, their prices are unbeatable. In a season where seafood is often at the center stage of healthy meals, getting creative week after week can be tricky. However, it’s easy to find your “fish-spo” at ALDI. With a wide variety of high-quality fresh fish and seafood at unbeatable prices, ALDI makes it simple and delicious to try better-for-you recipes.
Not to mention their wine selection is on point. Especially their award-winning Sunshine Bay Sauvignon Blanc. Did you know that *1 in 3 ALDI-exclusive products are award-winning!!? ALDI makes it so easy to create fabulous, fancy meals at unbeatable prices. My restaurant style meal for two cost me $22 INCLUDING the wine!!!

I want to know, what’s your favorite go-to meal from ALDI??? Please comment below.

*As of 12/19/2019, based on an audit of everyday, nationally distributed ALDI-exclusive branded products.

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Prep Time: 5 mins
(**add an additional 30mins if you choose to put the scallops in the refrigerator**)
Cook Time: 20mins
Serving size: 2-3 ppl


“SEARED SCALLOPS with BROWN BUTTER over PARMESAN RISOTTO and SAUTÉED SPINACH”

Brown Butter:
2-3 TBSP unsalted butter

Seared Scallops:
-Specially Selected Jumbo Scallops
-pink Himalayan salt or kosher salt
-cracked black pepper
-2 TBSP olive oil for sautéing
-2 TBSP unsalted butter
-Garlic

Sautéed Spinach:
-bag of Little Salad Bar spinach
-olive oil
-smashed garlic clove

Priano Four Cheese Risotto:
-2 1/4 cups cold water, per packaging directions
-grated Parmesan cheese (optional)
-parsley flakes (optional)

To make the brown butter:
Heat a small pan on medium heat and place 2-3 TBSP of unsalted butter in the pan. Let the butter melt (hopefully at a lot slower pace than what I did in the video, lol). Make sure you watch and stir it, the butter can burn very quickly. Once the butter starts to foam, the color will start to change and you will see brown specks forming at the bottom, that’s when the nutty aroma is released. Quickly transfer it to a small dish to prevent it from burning. If you happen to burn the butter (you will know by its smell), dump it and start over again.

To make the instant risotto:
Combine the contents of the risotto package with 2 1/4 cups of cold water. Stir and bring to a slow boil. Follow the steps on the packaging. Stir in parsley flakes. Make sure to constantly stir the risotto so it doesn’t burn. Just before serving fold in 2 TBSP of grated Parmesan cheese.

To make the Seared Scallops:
Rinse your scallops in cold water and pat them dry.
**I like to put them on a plate uncovered in the refrigerator for 30 mins to dry out the top layer. This helps give the scallop a nice crust when you go to sear it. You can skip this step if you are in a rush.**
Heat your cast iron skillet or pan on medium high to high heat and add 1-2 TBSP of unsalted butter (not the browned butter) with 1-2 TBSP of olive oil. I have a gas stove top so high heat is a little too hot for me. You want enough butter and oil to generously cover the bottom of your pan. Season your scallops with kosher or pink Himalayan salt and freshly ground pepper. Once your butter/oil is hot, carefully place your scallops in the pan. Make sure they do not touch each other. Sear the scallops for about 2 minutes on each side. They cook quickly so look for a nice golden brown crust on each side with a translucent center. Once they are cooked transfer them to a plate and drizzle with brown butter.

To make the sautéed spinach:
Smash a clove of garlic. In a large pot heat 1 TBSP of olive oil over medium heat. Once the oil is warm, add in your garlic clove. Stir. Once the garlic turns light brown, remove and discard it. Add in your bag of spinach and cover with a lid for 1-2 minutes. I prefer my spinach wilted. Uncover. Toss the spinach and add a little bit of salt and pepper; transfer to a plate.


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