Risotto

In a large non-stick skillet over medium heat, melt the butter.

Add the garlic or shallots and sauté for a minute or two, until soft and fragrant.

Add the arborio rice and stir to coat with butter.

Add the white wine and enjoy the sizzles.

Add the broth, 1/2 cup at a time, and simmer/stir after each addition until the rice is soft and creamy.

Add the Parmesan and stir until incorporated. Salt and pepper to taste.

Seared Scallops

Heat oil in a nonstick skillet.

Pat scallops dry (VERY DRY, as dry as possible), sprinkle with salt, and add to the pan.

Shake gently to prevent sticking. After 2-3 minutes, flip each scallop over.

They should have a pretty golden brown exterior and an opaque inside. Transfer to a paper towel-lined plate to absorb excess oil.

Serve immediately.

Sautéed Spinach

Heat the oil over medium-low heat.

Add the garlic and stir for a minute to get the flavor going.

Add the spinach or kale and stir until wilted.

Browned Butter

Put 4 tablespoons of butter in a clean skillet over medium heat.

After 5-8 minutes, transfer to a heat-proof bowl to cool slightly.

Drizzle over the risotto, scallops, and greens.