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Seared Scallops with Parmesan Risotto and Spinach

Yum. That’s all I can say. Yum. If you want a supper that makes you feel like you’re in a restaurant, but paying 1/3 of the price, you have just found it.

While this recipe sounds ultra fancy and complicated, it’s actually quite simple. Elegant, delicious, and simple. What more can a girl ask for?

If you prep all your ingredients ahead of time (which I recommend, because it’s a quick-cooking recipe), you’ll be set.

Recipe courtesy of skinnytaste.com.

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5 from 1 vote

Seared Scallops with Parmesan Risotto and Spinach

Servings: 3

Author: The Gourmet Housewife

Ingredients

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

Instructions

Heat chicken stock in a small pot.
In a medium size heavy sauce pan, add 3 tsp butter on medium-low heat. Add shallots, sauté about 1 minute. Add rice, stirring, until translucent and golden in color, about 3 minutes. Add wine, salt and pepper, and mix well until it is absorbed into the rice.
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 Parmesan cheese and parsley, mix well and keep warm.
Meanwhile, wash scallops and pat dry with a paper towel. Season with salt and pepper. Heat a medium size pan on high. When pan is hot, melt 2 tsp butter and place half of the scallops in the pan. 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. Remove from the pan and set aside on a warm plate. Add remaining butter and cook remaining scallops.
Add olive oil to the pan and sauté shallots until soft. Add spinach, salt and pepper. Toss until spinach wilts.
Place risotto on plate, top with spinach and scallops.