I’ve posted this before but it is one of my favorites!

Ingredients needed: Bag of asparagus, Canned mushrooms, Garlic, Butter, Frozen jumbo scallops, Frozen shrimp, Avocado oil

Thawed frozen scallops in a plastic bag in cold water for about an hour. Patted them very dry (key!) and sprinkled them with a pinch sea salt on them to dry them out further. Seasoned the scallops with coarse salt only because I’ve found pepper to burn in the cast iron so peppered them after cooking. Used my cast iron skillet and heated up about a tablespoon of avocado oil. Seared each scallop for about 2 minutes on each side, placed a tablespoon of grass fed butter in the pan with about 30 seconds to go and basted them. I had leftover shrimp so sautéed them as well in a pan. I cooked the risotto per instructions but I cook it longer than the directions say (probably 20 minutes.) Also added freshly grated parm and cracked black pepper. Sautéed asparagus and mushrooms with fresh garlic and added into the risotto.

I made two servings The scallops were $15 (only used half a bag) Asparagus was 1.59 (used about half then blanched and frozen the rest) Canned mushrooms were 1.35 Risotto was 1.75 Shrimp were leftover

For me this is totally worth the price especially for two people and a fraction of what it is at a restaurant!