Seared Scallops with Citrus Risotto & Wilted Greens

Pat the scallops dry with paper towels and season with 1/4 tsp salt and 1/4 tsp black pepper. Place on a plate and refrigerate while preparing the risotto.

Heat vegetable broth in a medium saucepan until simmering, then reduce heat to low to keep warm.

Finely dice the shallot and mince the garlic cloves. Zest both the orange and lemon, then juice them. You'll need 2 tbsp orange juice, 1 tbsp lemon juice, and 1 tsp of each zest.

In a medium saucepan, heat 2 tbsp olive oil over medium heat. Add the diced shallot and cook for 3-4 minutes until translucent.

Add the minced garlic and cook for 30 seconds until fragrant.

Add the arborio rice and stir for 1-2 minutes until the grains are coated with oil and slightly translucent around the edges.

Pour in 1/4 cup white wine and stir until almost completely absorbed.

Begin adding the warm broth 1/2 cup at a time, stirring frequently. Wait until each addition is almost completely absorbed before adding more. This process will take about 20-25 minutes.

When the rice is nearly tender (after about 20 minutes of adding broth), stir in 2 tbsp orange juice, 1 tbsp lemon juice, 1 tsp orange zest, and 1 tsp lemon zest.

Continue cooking until rice is creamy but still has a slight bite (al dente). Remove from heat and stir in 1 tbsp butter and 1/4 cup grated parmesan cheese. Season with 1/2 tsp salt and 1/4 tsp black pepper. Cover and keep warm.

Heat a large skillet over medium-high heat. Add 1 tbsp olive oil and 1 tbsp butter.

Remove scallops from refrigerator. When the pan is very hot, add the scallops, making sure they don't touch each other. Sear for 2-3 minutes on the first side until a golden crust forms.

Flip the scallops and cook for 1-2 minutes more until just opaque in the center. Remove to a plate and keep warm.

In the same pan, add 4 cups baby spinach and 1 tbsp fresh thyme. Cook for 1-2 minutes until just wilted. Season with a pinch of salt and pepper.

To serve, divide the citrus risotto between two plates. Top with wilted greens and arrange the seared scallops on top. Garnish with any remaining citrus zest if desired.