Scallops over Wilted Spinach Parmesan Risotto
User Reviews
5
Scallops over Wilted Spinach Parmesan Risotto
Description
This dish features creamy risotto made by slowly absorbing hot chicken stock into arborio rice sautéed with shallots and white wine. The rice is cooked with frequent stirring until tender and creamy. Wilted baby spinach is folded into the risotto at the end along with grated Parmesan cheese and chopped parsley for freshness and richness.
Separately, sea scallops are seasoned and seared in butter on high heat to create a golden caramelized crust while keeping the centers slightly translucent and tender. Careful cooking prevents overcooking. The scallops are served atop the risotto, adding a sweet, delicate seafood flavor that complements the creamy rice and mild spinach.
Ideal as a main course, this plate balances textures—the soft, rich risotto with the firm, seared scallops—making it suitable for an elegant dinner. Seasoning with salt and pepper highlights the natural flavors of scallops and cheese.
Ingredients
- 1 cup arborio rice
- 16 oz sea scallops (about 12-14 )
- 2 tsp butter
- salt
- black pepper
- 1 shallot (minced)
- 2 tsp butter
- 1/2 cup white wine
- 1 tsp olive oil
- 4 cups chicken stock fat free
- 1 shallot (minced)
- salt
- 10 oz baby spinach (washed)
- black pepper
- 1/4 cup Parmesan Cheese grated
- 2 tbsp parsley chopped
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 DetailsNutrition 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% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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