Scallops over Wilted Spinach Parmesan Risotto

These Seared Scallops on Withered Spinach and Parmesan Risotto are simple enough to cook during the week or perfect for a special occasion.

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Scallops over spinach parmesan risotto

These scallops over wilted spinach and parmesan risotto look like a fancy dish out of a restaurant and would be wonderful to make when you have something to celebrate. Scallops were on sale so this was a special occasion for me! Scallops may be intimidating to some, but they're actually quite easy to make. Here I seared them in a little butter and served them on a Parmesan risotto with sautéed spinach, delicious! Some of my other favorite risotto recipes are butternut squash risotto, creamy mushroom risotto, and spring asparagus risotto.

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This recipe has been popular on my website for years (since 2009) which doesn't surprise me because it's so good! So of course I felt that this deserved a photo makeover.

What exactly is risotto?

Risotto is a creamy Italian rice dish that requires constant stirring. It can be a bit of love work, but it's worth it!

  1. Cook dry arborio rice with shallots in butter for a few minutes.
  2. Add the wine, salt and pepper.
  3. Pour in a cup of warm chicken broth, stir until the rice is absorbed, then add another cup. Add the broth and stir for 20-25 minutes.
  4. Mix in the parmesan and parsley.

Cooking scallops

There are a few important things to keep in mind when cooking scallops.

  1. Pat the scallops dry so they sear well. If they're too wet, they won't turn a nice golden color when cooked.
  2. Use a coated pan or a well seasoned cast iron pan to keep the scallops from sticking and cracking.
  3. Make sure your pan is really hot before adding the scallops.
  4. After adding the scallops to the pan, do not touch them for a few minutes to allow them to cook properly.
  5. Be careful not to cook too long – scallops cook in about five minutes.

Tips & variations:

  • If you prefer not to cook with wine, you can use extra chicken broth. If you use wine, choose a good white wine that you would drink as well.
  • If you're a pescatarian, use sub-vegetable broth for chicken.
  • Not a fan of scallops? Swap with prawns.
  • You can easily double this recipe to feed more people.

Scallops over wilted spinach parmesan risotto

Risotto with scallops

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Scallops over wilted spinach parmesan risotto

481 Calories
23.5 protein
16 carbohydrates
17th Fats

Preparation time: 5 Minutes

Cooking time: 35 Minutes

Total time: 40 Minutes

Scallops over wilted spinach parmesan risotto

For the risotto:

  • 1 Cup Arborio rice
  • 2 teaspoon butter
  • 1 Shallot, chopped
  • 1/2 Cup White wine
  • 4th cups fat free chicken broth
  • salt and pepper
  • 1/4 Cup grated parmesan cheese
  • 2 tablespoon chopped parsley

For the scallops:

  • 16 ounce Sea scallops, approx. 12-14
  • Salt and fresh pepper
  • 2 teaspoon butter
  • 1 teaspoon olive oil
  • 1 Shallot, chopped
  • 10 ounce Baby spinach, washed

For the risotto:

  • Heat the chicken stock in a small saucepan.

  • In a medium heavy sauce pan, add butter over medium-low heat. Add shallots and fry for approx. 1 minute.

  • Add the rice and mix well until well covered and translucent, about 2 minutes.

  • Add the wine, salt and pepper and mix everything well until it is absorbed into the rice.

  • Add a cup of broth to the rice and mix until all of the broth is soaked in, add another ladle and pass and stir until all of the broth is absorbed, about 20-25 minutes.

  • Add the parmesan and parsley, mix well and serve.

For the scallops:

  • Wash the scallops and pat dry with a paper towel. Season with salt and pepper.

  • Heat a medium-sized pan over a high flame. When the pan is hot, melt 1 teaspoon butter and add half of the scallops to the pan.

  • Fry for a few minutes, without touching them, until the bottom forms a nice caramel-colored crust. Turn over and cook, about a minute or two, until the center is slightly translucent (you can check this from the side) and the bottom is seared. Be careful not to boil over.

  • Remove from pan and set aside on a warm plate.

  • Add an additional 1 teaspoon of butter and cook the remaining scallops. Put aside.

  • Pour olive oil into the pan and fry the shallots, add the spinach, salt and pepper. Toss until spinach wilts, 2 to 3 minutes.

  • Serve scallops with spinach over risotto.

Portion: 3/ 4 cup risotto and 5 oz scallops / spinach, Calories: 481kcal, Carbohydrates: 16G, Protein: 23.5G, Fat: 17thG, Saturated fatty acids: 2G, Cholesterol: 67mg, Sodium: 628mg, Fiber: 2.5G, Sugar: 1.3G

Blue Smart Points: 13th

Green Smart Points: 11th

Purple Smart Points: 13th

Keywords: Recipe for Seared Scallops, Scallop Risotto, Scallops Over Withered Spinach Parmesan Risotto, Scallops with Spinach, Spinach Risotto

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