Cooking together can be such fun—especially with these December date night recipes!
We’ve sprung into full-on Christmas mode at the Schupp house by decking the halls and trimming the tree early this year. Now it’s time to carve out a little “us time” to slow down and reconnect. So, I’m planning a special evening around my husband’s birthday this weekend—but you don’t really need a reason to schedule a date night in December.
Thom and I enjoy cooking together, and I have the perfect celebratory menu selected for this very occasion: Brown Butter Sea Scallops over Parmesan Risotto and Sautéed Kale.
The Secret to Sea Scallops
We adore sea scallops for their distinctive, slightly sweet and buttery flavor, and best yet they’re at peak season in December. When shopping for scallops, there’s one criteria that makes the difference: wet versus dry. The term “wet” or “soaked” refers to sea scallops soaked in a bath of phosphate, a preservative added during the harvesting process, in an effort to make sure they gain water weight and stay moist when frozen. The problems start during cooking when the liquid leaches out, wreaking havoc on the searing process, and reducing their size dramatically. This preservative also gives the scallop a tough, rubbery texture and dulls its flavor. Dry scallops on the other hand are what the industry calls “natural,” as they’re additive-free. They’re the healthier, more flavorful choice and will not disappoint when seared.
The Patience with Risotto
Plated beneath our show-stopping heroes lies the risotto. Simply put, it’s a nest of creamy goodness. Preparing it isn’t hard, but it does require a good dose of patience, constant stirring, and some attention to detail. But make no mistake, this warm, rich, and cheesy side is worth every bit of time and effort. Since you’re on a date, having another set of hands while preparing this dish helps. Put on some music and start stirring to the rhythm.
Don’t Forget the Veg
The kale adds a texture and balance while building flavor with the addition of garlic and shallots. It also cuts through the richness of the risotto and adds a pop of color. Kale is a great vehicle to bring the heat. So, let’s spice things up with a dash of red pepper flakes.
Here’s wishing you a dazzling holiday. And take my prompt and plan an evening to yourselves with these December date night recipes.
Brown Butter Sea Scallops
Makes 2 servings
Ingredients
1 Tbsp. grapeseed oil
1 lb. jumbo sea scallops (dry)
3 Tbsp. butter
1 lemon (cut into wedges)
salt and pepper
Directions
If sea scallops are frozen, allow them to thaw completely and rest at room temperature for 15 minutes. Using a paper towel, pat each scallop until very dry and place on a paper towel lined sheet pan to absorb any liquid before cooking. Salt and pepper generously and set aside. In a cast iron skillet over high heat, add the oil. When the pan is hot, add the scallops one at a time, allowing adequate space between them. They should sizzle when placing them in the pan, which is how you know the pan is hot enough. Cook undisturbed for two minutes, then flip over one at a time with tongs in the order you placed them in the pan. The scallops should have a golden-brown sear on the outside and remain opaque in the middle. Cook on the other side for one to two minutes more, or until just seared. Transfer to a plate. Turn heat down to low, and then add the butter to melt in the skillet. When it starts to turn brown and foamy, turn off the heat and prepare for plating. (Before plating, prepare the recipes on the following pages. Then serve risotto on the bottom of the plate, topped by sautéed kale, and then scallops. Drizzle the brown butter over the entire dish with a squeeze of lemon juice.)
Tip from Laura—
By using a cast iron skillet, the scallops will sear faster and give you a crispy edge.
Parmesan Risotto
Makes 2 servings
Ingredients
1 Tbsp. butter
2 cloves garlic (minced)
1/2 shallot (diced)
1 c. Arborio rice
32 oz. chicken broth
1/2 c. Parmesan cheese (freshly grated)
salt and pepper
Directions
Melt the butter in a large non-stick skillet over medium heat. Add the garlic and shallot and sauté for a minute. Add the rice and stir to coat. Add the broth one half cup at a time and continue stirring at a simmer until all the liquid has been absorbed. Continue this process adding one half cup at a time, resisting the urge to hurry the process. When the rice is done (it should be smooth and creamy with no raw bite, about 30 minutes), turn the heat down to low and add the Parmesan cheese, stirring until completely combined. Salt and pepper to taste. Turn off heat and leave on the stove to keep warm until kale and scallops are ready to plate.
Sautéed Kale
Makes 2 servings
Ingredients
1 Tbsp. olive oil
2 cloves garlic (minced)
1/2 shallot (diced)
4 c. kale, (stems removed)
1/4 cup water
1/8 tsp. red pepper flakes (optional)
Directions
In a large skillet over medium high heat, add the oil, garlic, and shallots. Stir for one to two minutes to release the flavors, then add the chopped kale. Sauté for two to three minutes, or until slightly wilted. Add the water. If you like heat, then also add the red pepper flakes. Cook stirring occasionally for two to three more minutes, or until the water has cooked off. Allow the kale to stay warm in pan until ready to serve.
Tip from Laura—
Discard the stem of the kale, as it’s a bit tough. Then trim the leaves to bite-size pieces.
These recipes originally appeared in the December 2023 issue of HomeLife Magazine.
