Rated 5 stars by 1 users
Marinate sea scallops in 1/4 cup Rosemary Garlic Dressing while risotto is cooking.
Heat Roasted Garlic Grapeseed Oil in a 12-inch nonstick skillet over medium heat. Sauté onion for 2 minutes. Add Arborio rice and cook for another 3 minutes.
Stir in vegetable broth and pumpkin puree. Bring to a boil over medium heat and cook, uncovered, for about 20 minutes or until rice is tender and liquid is absorbed, stirring often. Stir in Parmesan cheese, dried cranberries, and remaining 2 tablespoon Rosemary Garlic Dressing. Season with salt and pepper if desired.
Heat a 10-inch nonstick skillet over medium-high heat. Add sea scallops and cook for about 2-3 minutes on each side until cooked through.
Calories 410, Fat 14 grams, Saturated Fat 3 grams, Carbs 50 grams, Fiber 5 grams, Sugar 11 grams, Protein 22 grams, Cholesterol 40 milligrams, Sodium 810 milligrams
Comments will be approved before showing up.
Be the first to know about upcoming sales and promos. Get a 10% discount coupon when you subscribe!
Get a sneak peek on upcoming promos and new customers will receive a coupon for 10% off their first order!