May 18, 2009

Seared Scallops over Wilted Spinach and Parmesan Risotto




This is an elegant dish, perfect for a special occasion. Sea scallops were on sale, so that's special enough for me! You can easily double this recipe.

Seared Scallops over Wilted Spinach and Parmesan Risotto

Parmesan Risotto
Gina's Weight Watcher Recipes
Servings: 3 Size: 3/4 cup Time: 30 minutes Calories: 309 Points: 6.5 pts
  • 1 cup arborio rice
  • 2 tsp butter
  • 1 shallot, minced
  • 1/2 cup white wine
  • 4 cups fat free chicken stock
  • salt and pepper
  • 1/4 cup grated parmesan cheese
  • 2 tbsp chopped parsley
Heat chicken stock in a small pot.

In a medium size heavy sauce pan, add butter on medium-low heat. Add shallots, sauté about 1 minute. Add rice mixing well until well coated and transluscent, about 2 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 serve.

Seared Scallops over Wilted Spinach

Gina's Weight Watcher Recipes
Servings: 3 Size: 5 oz Time: 10 minutes Calories: 172 Points: 3.5 pts
  • 16 oz (about 12-14) sea scallops
  • salt and fresh pepper
  • 2 tsp butter
  • 1 tsp olive oil
  • 1 shallot, minced
  • 10 oz baby spinach, washed
Wash scallops and pat dry with a paper towel. Season with salt and pepper. 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. 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 addition tsp butter and cook remaining scallops.

Add olive oil to the pan and sauté shallots, add spinach, salt and pepper. Toss until spinach wilts.

Serve over spinach over risotto topped with scallops.

77 comments :

  1. wow that is awesome looking! it's popping out at me.. i almost want to take a bite! thanks for sharing!

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  2. Oh Gina - this looks delish and could be just the right dish to serve up to my man for a special meal.. well done and I love the photo.

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  3. Looks Lovely!

    You have a very nice blog...photo's you could dive into!

    Pam
    www.alovefornewrecipes.blogspot.com
    (a gluten free blog)

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  4. Scallops are my husbands very favorite food. I'll be surprising him with this dish.
    Thanks,

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  5. Looks delicious, Gina!

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  6. I love scallops, but have only made them once. I'm always afraid of over-cooking them and then I'd be so annoyed w/myself. This dish looks so good, I may have to give it a try though!

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  7. Yummy! I love the crispy seared scallops over the soft, gooey, risotto! Great idea! Light on the points too :)
    You're right, food on sale is always a special ocasion!

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  8. All of that is less than 6 points! Wow, that's a great low calorie meal.

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  9. @ duo, no i listed the points separate in case someone wanted to make one and not the other. total it is 8.5 pts

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    Replies
    1. actually it would be 10 points... 6.5 + 3.5 = 10

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  10. Yum! I love scallops and they're so low point - perfec for WW!

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  11. Sounds delicious! It looks a little crowded though, perhaps two or three scallops would've been better.

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  12. Wow, this recipe combines my tree favorite ingredients: Scallops (you may wake me up at night for them), Spinach, Parmesan and delicious Risotto!! You are great Gina as always! Have a great weekend!

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  13. I'm making this today. I think I'll try to shoot it, but I don't think it will be as pretty as your picture!

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  14. Good luck with the photo Dazy!

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  15. I've been using Gina's recipes at least 2 or 3 times each week since I started WW last April. I've reached my goal weight now, and was awarded my lifetime membership last week. I give a lot of credit to Gina's creative and inspiring foods that kept me from feeling deprived. I made this recipe exactly as Gina wrote it for my boyfriend this past weekend....We both thought it was the best meal either of us had enjoyed in a long time! A perfect combination of flavors and textures. Never would have guessed it was Weightwatcher friendly if I hadn't found it here. Thank you Gina, for your wonderful recipes! With great admiration, Mary Moore

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  16. @ Mary, I am so flattered by your comment! Thanks so much and congratulations! What a wonderful feeling that must be!

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  17. This recipe sounds great. I did figure out the points though using the online eTools and found that the points values were higher. Did I calculate something incorrectly?

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  18. I have the points listed separate for the scallops, and the risotto. What did you come up with, which had the discrepancy?

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  19. WOW! I can't believe how quickly you responded!

    I did try the recipe (even with the potential higher points value) and would make it again in a second. This recipe was incredible.

    When I added the ingredients to the online recipe builder on WW's website, the total for the scallops was 4 and the risotto was 7. Does that sound too high?

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  20. I try my best to respond quickly to everyones comments. I'm going to have to do the points over and see. I could have made a mistake, but I didn't save my notes. Thanks for noticing.

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  21. Ok, I redid the whole recipe. I got 6.6 points for risotto and 3.6 pts for scallops. I know Weight Watchers rounds everything off, so I'm not sure how you want to round those numbers. I now have the calories figured out for those of you counting calories.

    Thanks again for pointing that out, I can always count on all of you to find my mistakes!

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  22. what a wonderful find these recipes are!! I'm new to weight watchers and love to cook. Thanks so much for all these great ideas. Lynne in Toronto

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  23. This was the best meal I have ever made! We loved it! Thank you.

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  24. This would be great for Valentine's Day!

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  25. Oh my God! I just made this tonight for Valentine's Day. I can't believe how awesome it was! My husband raved about it. First time I've ever made risotto before and it turned out great! Thanks so much!!

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  26. This is a perfect dish for Valetine's Day!

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  27. We made this tonight and loved it!! Fabulous!!

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  28. Made this last night for my husband, and he loved it! I love to cook but have never attempted risotto. This recipe was easy and relatively fast for such a tasty meal. Thanks for hard work, Gina! Your recipes are my menu for the week, and I'll be sure to put an update on each one as the week progresses.

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  29. Looking forward to hearing your reviews!

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  30. Gina, I'm a weight watcher and would love to make some of your wonderful recipes. I'm just having a problem printing them out. When I click "print this post" my printer spews out page after page with just your HTTP address line. I tried to copy/paste to word, and that is a mess. I don't have a computer in my kitchen or I'd just call it up there. Suggestions on how to print?

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  31. Sorry you're having problems printing. If you use Firefox or upgrade Internet Explorer you should be good. I use Firefox and never have issues.

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  32. Hi Gina, Just letting you know I printed successfully from firefox! Thanks! :) I'm so happy. Your recipes look amazing.

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  33. Excellent Recipe!!! I just made it tonight and this will become a repeat. Thank you so much.

    Sum Thyme

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  34. I give this dish a two thumbs up! My boyfriend and I celebrated our one-year anniversary by cooking this delicious meal together. Not only was the process very simple, but our dish came out to look exactly like the photograph. All three components of the dinner were phenomenal - the parmesan risotto melts in your mouth (... we added a little extra cheese and butter!) I have since sent this recipe to many of my friends... and all of his roommates want a copy as well!

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  35. Can you recalculate this for all of us on the points plus program.

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  36. This was awesome, Thanks!!

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  37. Excellent recipe! We substituted fiddleheads for the spinach because they are in season right now. Delicious!

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  38. OMG just made this and had to post that it was AMAZING!! Not only was it filling, but it did not taste like diet food. I made this with salmon since there were only frozen scallops at Trader Joe's. I have made numerous recipes on your blog and visit daily. I am down 10 pounds thanks to you and your recipes!! Keep them coming. Thank you!
    Megan

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  39. This was amazing! As a fairly new cook, this was super easy to make, delicious, and did not taste like a WW recipe. Even my dad loved it! I also made a mistake, by not heating the risotto up to high until halfway through, but it still turned out fine.

    It looked so good I even took a picture of it haha.

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  40. Hi Gina! I wanted to double the risotto recipe and was wondering if that changed the cooking time? I've never made risotto before so I just wanted to make sure. Really excited to make this one-my friends and I love making your recipes!!

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  41. This was fantastic! Two enthusiastic thumbs up from my husband and me!

    I used both spinach and kale for the greens, which was super tasty. A spritz of lemon on the greens is also a good idea.

    Gina, your recipes are terrific! SO glad you are committed to this awesome blog and I'm also so glad my brother turned me on to you!

    Meg in NYC

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  42. Hi Gina,

    Any idea how much for the Points Plus? Usually your recipes that don't have it, have the nutritional information, but it doesn't have that. I love this recipe and am making it tonight, but have no idea how many points+.

    Thanks

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  43. I just plugged everything into the Recipe Builder, and - assuming 3 servings - it says the Risotto is 9 points plus, and the Scallops are 4 points plus. Not exactly the lightest meal, but nice nonetheless.

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  44. I made this twice - the first time as instructed & the second time with some bagged Milano Risotto mix (I was short on time)... It was wonderful both times - better than anything I've ever had in a restaurant. It paired really nicely with some crisp white wine.

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  45. This was delicious! I made it for some friends last night and everyone gobbled it right up. Made exactly as instructed and will definitely use this one again since we are doing WW. Thanks! Can't wait to try some more of your recipes. Love your site!

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  46. Gina, this was wonderful! Thanks for all your recipes.

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  47. My husband made this for Valentine's Day, and it was incredible. He showed pictures to our friends, and they all want the recipe now too! Thank you so much for sharing. We have made many of your recipes, and they are all delicious and amazing!

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  48. I like this recipe and I need to try it. I've never made risotto before and I was wondering if I need to cook the arborio rice ahead of time before starting this recipe. The instructions don't really say. Any help would be greatly appreciated.

    Thanks!

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    1. Risotto is cooked sorta like Rice-A-Roni. The process described above is how you cook the rice. You should not boil the arborio rice beforehand.

      You saute dry, raw arborio rice first in oil. Then add the wine and broth in phases. The risotto bite/texture is the result of lightly browning the rice first and then cooking the liquid down in phases.

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  49. Awesome recipe...although I don't think I made the skinny version! I added asparagus to the risotto and garlic when I was cooking the shallots. Great flavor, I will definitely be making this again!!

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  50. Making this tonight! Can't wait!

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  51. Gina, Found this recipe on Pinterest. Made tonight after a not so great day. Brightened my spirits and tasted great! My husband loved it too. In fact, he is doing the dishes as a thank you!

    StacyfrPgh

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  52. Best scallops I ever made - before searing on each side dip top and bottom in mashed potato flakes YUMMY

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  53. I can't wait to make this! But, I never know what type of wine to use =\\. Suggestions?

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    1. There are two schools of thought on this:

      1. Don't cook with anything you wouldn't drink. In which case, Chablis and Chardonnay are probably adequate. Bonus points for getting to drink what you don't use in the recipe.

      2. Don't waste the good stuff on cooking (I tend to err this direction). In which case, we used "Cooking white wine" in a little glass bottle. It did not smell like it tasted great, but it was perfect in the recipe.

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    2. Jackie --

      Generally for seafood, I go for a dry white. We did a sauvignon blanc, which worked well. Probably a stainless-steel casked chardonnay would, too ... they don't pick up the sweetness of oak casks.

      John in Sacramento

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  54. a great recipe! just made it last night, used a little extra butter in the risotto... so good. also, I used chardonnay (asked my boyfriend to grab white wine at the store and that was what he brought home...) and it worked out perfectly. instead of using spinach, i made a side arugula salad with fig. felt like i was dining at my favorite restaurant. thank you skinny taste!

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  55. It's absolutely delicious!!!

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  56. Excellent recipe. Found it on Pinterest. Followed the directions. Blogged my results. It's like bringing a little bit of the beach home.

    Out of curiosity, what kind of pan are you searing in? We used cast iron for the scallops (and for wilting the spinach) and the scallops were cooked properly, but with a significantly darker sear. Are you using hard anodized? Stainless?

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  57. Made this over the weekend, it was amazing!! like nothing I've ever had. The risotto was to die for!

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  58. This was the best meal we've had in a while. Thanks for posting!!
    Leslie Lancaster
    www.facebook.com/thehotmombod

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  59. My husband said this could be served in a high-end restaurant! Nothing short of fabulous!!

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  60. This was delicious! Definitely make this again.

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  61. This was a hit tonight! I got way more risotto though, probably 5 - 3/4c servings. Still delish.

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  62. Wow ... this recipe is quite good. Suggestions:
    -- even with low-salt canned chicken broth, and not adding any extra salt, it came out way too salty. Next time, I'll try half broth, half water
    -- in searing the scallops, the butter immediately burned on hitting the pan. Next time, I'll try using oil instead.
    -- I stir-fried the spinach separately, so that I could deglaze the scallop pan with white wine. Then added a bit of butter, a pinch of tarragon, and the liquid released by the scallops keeping warm in the oven after searing ... and we have a sauce for the scallops.

    John in Sacramento

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  63. Hi Gina, First and foremost, thank you for sharing your recipes with us! I've enjoyed every one that I've tried already :) I'm anxious to try this one, but was wondering if the points provided are the old WW points, or are they the P+?? Thanks so much!

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  64. I'm making this tomorrow my mine and my boyfriend's anniversary. Lets just say that he will not be expecting to be this spoiled. Paired with wine and a nice autumn salad before, I'm so looking forward to this being my first risotto go!!

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  65. Hi Gina,
    Do you think this would turn out ok with shrimp instead of scallops?

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  66. My favorite light risotto recipe hands down. Have made it several times. Thank you!!

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  67. I love this dish, one of my favorites!!

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  68. Just made this tonight and it was amazing! First time I made risotto, too! This recipe is a keeper.

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  69. I have made this now about 6-8 times. I LOVE this. By far my fav recipe. And it impresses everyone when I serve it. Absolutely delicious!!!! I use the risotto recipe alone to serve with other things as well. Tastes delicious with a garlic sauteed shrimp as well. A+++

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  70. I've been serving up this recipe for years now, and everyone -- EVERYONE -- loves it. Easy to make, healthy gourmet in my own kitchen. Thanks for sharing!

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