Pan Seared Scallops and Broccoli Risotto

CSA box- Broccoli, Onions, Shallots

BROCCOLI RISOTTO
7 minutes high pressure – 2 to 4 minutes additional cooking
1 1/2 cups water
1 head broccoli, stems and floret cut into 2” pieces
2 Tb. Olive oil
3/4 cup minced yellow or white onion
1 cup Arborio rice
1/4 cup dry white wine
2 cups broth of choice
1/2 tsp. salt
1/4 tsp. freshly ground black pepper

In pressure cooker, bring water to a rolling boil. Add broccoli, lock lid in place, and cook for two minutes. Start timing from when lid is locked in place. Once high pressure is reached, lower heat to just enough to maintain pressure.
Release pressure using quick release method.
Drain, reserving the cooking liquid; Set broccoli aside to cool and then finely chop, and reserve.
mix cooking liquid with the broth.
Set pressure cooker over medium heat and heat the olive oil, until it ripples. Add the onion, cooking until it is translucent, about 5 minutes. Add the rice, tossing to coat with the oil, and cook, stirring until it has a nutty aroma, about 1 to 2 minutes. Continue stirring and add the wine.
When the wine is completely absorbed, add 3 cups of broccoli broth, lock the pressure cooker lid in place and bring to high pressure over high heat. Lower heat to maintain temperature and cook for 7 minutes. Quick release pressure and remove lid, tilting away from you. Return to low heat, stirring constantly until rice is tender, but chewy and the sauce becomes creamy and thick. Add more broth, if needed. Stir in the reserved broccoli and the S&P.

Pan Seared Sea Scallops
8 large scallops, patted dry and seasoned with salt and pepper
1 1/2 Tb. grapeseed oil
1 medium shallot minced
1/4 cup white wine
2 Tb. butter

Heat a heavy pan over high heat. Add oil. When it just gets to smoking point, carefully add the scallops ( splattering will occur!) in a single layer. If pan seems too hot reduce heat to medium high.
Cook until nicely browned on the first side, about two minutes. Do not disturb the scallops while they are searing- just let them sit! Turn and brown other side, about 1 minute. remove to warmed platter and tent to keep warm.
Add shallots to skillet and cook for a minute until beginning to soften. Add wine and reduce to about 2 Tb.
Remove from heat and stir in butter and any juice that has been released from the scallops.
Pour over scallops and serve immediately.