Mon-Fri Seasonal Recipes + Grocery Shopping List #3
This is week 3 of recipes. Here’s week #1 and week #2 if you missed them. Each week, you can expect five recipes (Monday-Friday) + the grocery shopping list to make shopping more efficient.
Scallops is something we hardly ate at all before I started cooking and now they’re a staple, my kids love them- I cut them up smaller for them so it’s not as large chunks and they LOVE risotto so this meal is always a win. Scallops are a great source of lean protein, rich in vitamin B12 to support nerve function and energy production. They also provide minerals like magnesium, zinc, and selenium, which are important for immune health and metabolism, along with omega-3 fatty acids that help support heart and brain health!
The meals this week are all so good for leftovers the next day for lunch. I love these glass containers to store the leftovers in pre portioned lunch sizes and it makes heating them up easy and less of mess.
Monday: Creamy Parmesan Risotto with Lemon-Butter Scallops
Prep: 15 min • Cook: 30 min • Total: 45 min • Serves: 4
Ingredients
sea scallops — 12–16 jumbo
mushrooms — 2 cups
chicken broth (hot) — 5–6 cups
arborio rice — 1 cup
white wine — ½ cup
grated parmesan cheese — ⅓ cup
shallots — 1–2
garlic — 2 cloves (plus 1 extra for sauce)
butter — 4 tbsp (divided)
parsley — 2 tbsp minced + extra for garnish
olive oil — as needed for searing scallops
lemon wedges — for serving
salt and pepper — to taste