Scallops over Wilted Spinach Parmesan Risotto
Delicate scallops resting atop a bed of tender wilted spinach, served alongside creamy Parmesan risotto. This dish combines the sweet, buttery flavor of perfectly seared scallops with the rich, savory notes of the risotto, creating a harmonious blend of textures and tastes that will delight your palate. The wilted spinach adds a fresh, vibrant touch, making this a sophisticated yet comforting meal that’s sure to impress.
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Ingredients
- 1 cup arborio rice
- 2 tsp butter
- salt and pepper
- 1/4 cup grated parmesan cheese
- 2 tbsp chopped parsley
- 16 oz sea scallops
- salt and fresh pepper
- 2 tsp butter
- 1 tsp olive oil
- 1 shallot
- 10 oz baby spinach
- 1/2 cup white wine
- 4 cups fat free chicken stock
- 1 shallot
Instructions
- 1
In a small saucepan, warm the chicken stock over low heat until it's steaming but not boiling.
- 2
In a medium-sized heavy-bottomed pot, melt butter over medium-low heat. Once melted, toss in the shallots and sauté for approximately 1 minute until they become fragrant.
- 3
Stir in the rice, ensuring each grain is coated in butter, and cook for about 2 minutes until the rice turns slightly translucent.
- 4
Pour in the wine, along with salt and pepper, stirring until the liquid is fully absorbed by the rice.
- 5
Gradually ladle in 1 cup of the warmed stock, mixing until it is completely absorbed. Continue this process, adding more stock one ladle at a time and stirring until fully absorbed, for about 20-25 minutes.
- 6
Once the rice is creamy and tender, fold in the parmesan cheese and parsley. Mix thoroughly and set aside.
- 7
Rinse the scallops under cold water and gently pat them dry with a paper towel. Season both sides with salt and pepper.
- 8
Heat a medium skillet over high heat. When the pan is hot, add 1 teaspoon of butter and place half of the seasoned scallops into the skillet.
- 9
Allow the scallops to sear undisturbed for a few minutes until they develop a golden-brown crust on the bottom. Flip them over and cook for another 1 to 2 minutes, until the center is slightly translucent (check by looking at the side) and the underside is nicely caramelized. Be cautious not to overcook them.
- 10
Transfer the scallops to a warm plate and set aside.
- 11
Add another teaspoon of butter to the pan and cook the remaining scallops, then set them aside as well.
- 12
Drizzle olive oil into the same skillet and sauté the shallots. Add the spinach, along with a pinch of salt and pepper. Toss the mixture until the spinach wilts, which should take about 2 to 3 minutes.
- 13
Plate the scallops atop the wilted spinach, serving them over the creamy risotto.