Scallops over Wilted Spinach Parmesan Risotto

Name: Scallops over Wilted Spinach Parmesan Risotto
Prep time: 5 min
Cook time: 35 min
Total time: 40 min
Yield: 3 servings
Ingredients: 1 cup arborio rice; 16 oz sea scallops; 2 tsp butter; salt and fresh pepper; 1 shallot; 2 tsp butter; 1/2 cup white wine; 1 tsp olive oil; 4 cups fat free chicken stock; 1 shallot; salt and pepper; 10 oz baby spinach; 1/4 cup grated Parmesan cheese; 2 tbsp chopped parsley

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5.0

279 reviews

Excellent

Prep Time
5 mins
Cook Time
5 mins
Total Time
40 mins
Servings
3 servings
Calories
481 kcal
Course
Dinner
Cuisine
Italian

Scallops over Wilted Spinach Parmesan Risotto

Iris Warren

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Scallops over Wilted Spinach Parmesan Risotto

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Ingredients

Servings

1 cup arborio rice
16 oz sea scallops (about 12-14 )
2 tsp butter
salt and fresh pepper
1 shallot (minced)
2 tsp butter
1/2 cup white wine
1 tsp olive oil
4 cups fat free chicken stock
1 shallot (minced)
salt and pepper
10 oz baby spinach (washed)
1/4 cup grated Parmesan cheese
2 tbsp chopped parsley

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Instructions

Heat chicken stock in a small pot.
Wash scallops and pat dry with a paper towel. Season with salt and pepper.
In a medium size heavy sauce pan, add butter on medium-low heat. Add shallots, sauté about 1 minute.
Heat a medium size pan on a high flame. When pan is hot, melt 1 tsp butter and place half of the scallops in the pan.
Add rice mixing well until well coated and transluscent, about 2 minutes.
Sear without touching them for a few minutes until the bottom forms a nice caramel colored crust. Turn over and cook about another minute or 2, until the center is slightly translucent (you can check this by viewing them from the side) and the bottom is seared. Be careful not to overcook.
Add wine, salt and pepper and mix well until it is absorbed into the rice.
Remove from the pan and set aside on a warm plate.
Ladle 1 cup stock into rice and mix until all stock is absorbed, add another ladle, and continue adding and stirring until all broth is absorbed, about 20-25 minutes.
Add addition 1 tsp butter and cook remaining scallops. Set aside.
Add parmesan cheese and parsley, mix well and serve.
Add olive oil to the pan and sauté shallots, add spinach, salt and pepper. Toss until spinach wilts, 2 to 3 minutes.
Serve scallops with spinach over risotto.

Nutrition Information

Show Details

Serving 3/4 cup risotto and 5 oz scallops/spinach Calories 481kcal (24%) Carbohydrates 16g (5%) Protein 23.5g (47%) Fat 17g (26%) Saturated Fat 2g (10%) Cholesterol 67mg (22%) Sodium 628mg (26%) Fiber 2.5g (10%) Sugar 1.3g (3%)

Nutrition Facts

Serving: 3servings

Amount Per Serving

Calories 481 kcal

% Daily Value*

Serving	3/4 cup risotto and 5 oz scallops/spinach
Calories	481kcal	24%
Carbohydrates	16g	5%
Protein	23.5g	47%
Fat	17g	26%
Saturated Fat	2g	10%
Cholesterol	67mg	22%
Sodium	628mg	26%
Fiber	2.5g	10%
Sugar	1.3g	3%