Scallops over Wilted Spinach Parmesan Risotto

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These seared sea Scallops Over Wilted Spinach and Parmesan Risotto is easy enough for weeknight cooking or perfect for a special occasion.

Scallops over Wilted Spinach Parmesan Risotto

Scallops over Spinach Parmesan Risotto

These Scallops Over Wilted Spinach and Parmesan Risotto looks like a fancy dish from a restaurant and would be wonderful to make if you have something to celebrate. Sea scallops were on sale, so that was a special enough occasion for me! Scallops may be intimidating for some, but they are actually quite easy to make. Here, I seared them in some butter and served them on top of a bed of parmesan risotto with sauteed spinach, delicious! A few of my other favorite risotto recipes are Butternut Squash RisottoCreamy Mushroom Risotto, and Spring Asparagus Risotto.

Scallops over Wilted Spinach Parmesan Risotto
This recipe has been popular on my website for years (since 2009), which doesn’t surprise me because it’s so good! So naturally I felt this deserved a photo makeover.

What exactly is risotto?

Risotto is a creamy Italian rice dish that requires constant stirring. It can be a bit of a labor of love, but it’s so worth it!

  1. Cook dry arborio rice with shallots in butter for a couple of minutes.
  2. Add wine, salt, and pepper.
  3. Pour in one cup of warm chicken stock, stir until the rice is absorbed, and then add another cup. Continue adding the broth and stirring for 20-25 minutes.
  4. Mix in the Parmesan and parsley.

How to Cook Scallops

There are a few important things to keep in mind when cooking scallops.

  1. Pat the scallops dry to ensure you get a good sear on them. If they’re too wet, they won’t turn a nice, golden color when they cook.
  2. Use a non-stick pan or well-seasoned cast iron skillet so that the scallops don’t stick and tear.
  3. Make sure your pan is really hot before putting the scallops in.
  4. Once you put the scallops in the pan, do not touch them for a few minutes so that they properly sear.
  5. Be careful not to overcook – scallops cook in about five minutes.

Tips & Variations:

  • If you prefer not to cook with wine, you can use extra chicken stock. If you do use wine, pick a good white wine that you would also drink.
  • If you’re a pescatarian, sub vegetable broth for chicken.
  • Not a fan of scallops? Swap with shrimp.
  • You can easily double this recipe to feed more people.

Scallops Over Wilted Spinach Parmesan Risottorisotto with scallops

More Scallop Recipes You’ll Love:


risotto with scallops
Print WW Personal Points
4.86 from 49 votes
Did you make this recipe?

Scallops over Wilted Spinach Parmesan Risotto

481 Cals 23.5 Protein 16 Carbs 17 Fats
Prep Time: 5 mins
Cook Time: 35 mins
Total Time: 40 mins
Yield: 3 servings
COURSE: Dinner
CUISINE: Italian
Scallops over Wilted Spinach Parmesan Risotto


For the risotto:

  • 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

For the scallops:

  • 16 oz sea scallops, about 12-14
  • salt and fresh pepper
  • 2 tsp butter
  • 1 tsp olive oil
  • 1 shallot, minced
  • 10 oz baby spinach, washed


For the risotto:

  • 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.

For the scallops:

  • Wash scallops and pat dry with a paper towel. Season with salt and pepper.
    sea scallops
  • 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 1 tsp butter and cook remaining scallops. Set aside.
  • Add olive oil to the pan and sauté shallots, add spinach, salt and pepper. Toss until spinach wilts, 2 to 3 minutes.
    wilted spinach
  • Serve scallops with spinach over risotto.



Serving: 3/4 cup risotto and 5 oz scallops/spinach, Calories: 481kcal, Carbohydrates: 16g, Protein: 23.5g, Fat: 17g, Saturated Fat: 2g, Cholesterol: 67mg, Sodium: 628mg, Fiber: 2.5g, Sugar: 1.3g
Keywords: pan seared scallops recipe, scallop risotto, Scallops over Wilted Spinach Parmesan Risotto, scallops with spinach, spinach risotto

More Risotto Recipes:

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  1. Delicious! I made it just as the recipe calls. You just have to serve & eat it quick. Scallops taste best fresh off the skillet! Loved this & will make it again. 

  2. Loved this recipe! Tasted very luxurious and like I was eating at a restaurant. I added about 1/2 cup of parm cheese instead of 1/4 cup.

  3. I haven’t made this yet, but I plan to. i was thinking about halving the risotto and spinach, being there is only 2 of us and I think I bought 12 scallops to serve 2. Do y’all think that’s a good idea?

  4. We made this a couple weeks ago and we are now making it again for Valentine’s Day. It is so delicious and feels restaurant quality. 

  5. Great recipe. By the way I was able to make the risotto in the instant pot. First melt the butter and sauté the shallot. Then add the white wine and simmer for two minutes. Then add the broth and simmer for another minute. Next pressure cook the contents for six minutes. Finally stir in parm cheese after cooking. 

  6. I’m wondering if negative comments are allowed on this site but here I go. I didn’t like this recipe at all! The risotto is so pasty. As I mentioned in a previous comment, the ratio of liquid to rice seems way off. I seem to be the only one who didn’t like this recipe? I followed it to a T. Any way, this is my first time trying a Skinny Taste recipe, which I was so excited about, but now I’m not sure if I want to try more.

  7. The ratio of chicken stock to rice seems way off. I’ve been cooking it for about 45 minutes and the broth still isn’t absorbed. Am I doing something wrong?

  8. We all really enjoyed (loved) this recipe. I blackened our Scallops and add some Shoe String Carrots to the Spinach and Mushrooms to the Risotto. The directions were simple and I actually made Risotto for the first time! Wish we could post pictures of the dishes we make to share with everyone. Yummy

  9. How do you know how many WW pts this dish is?

  10. What a great recipe!  Easy and many levels of flavor.  I added a bit of paprika to the scallops as they cooked for an extra kick of color.  This will definitely go in our rotation

  11. Awesome, and filling

  12. My husband and I love food!!!! Hands down this seriously may be the best meal we have ever had! We both loved this! Everything about it was amazing. It was our first take at risotto. We love cooking together and we have cooked a lot. This was delightful. 

  13. Really enjoyed this recipe as did my family! Easy to make and tasty!

  14. Not a fan of this recipe. I’ve made risotto before plenty of times and it needs about double the cheese recommended. The 2 tbsp of parsley was also too much, and the ‘bitter’ parsley flavor came through quite strong.

    The spinach and risotto went together fine, as did the spinach and scallops, but the risotto and scallops didn’t mesh well with each other. Cheese and seafood are usually not mixed in Italian cooking, largely because its difficult to get them to play nice together.

    I will not be making this again.

  15. good tasting dish. we added mushroom to the risotto from your other mushroom risotto recipe. thank you.

  16. This was delicious! I live in Japan, and it is not always easy to get import ingredients. I couldn’t find arborio rice, so I used farro (which I already had) instead. It came out great – really nutty and delicious! As always a great (and flexible) recipe!

  17. I felt like I was at a fancy restaurant eating a gourmet dinner. 10/10 would recommend.

  18. Outstanding! I loved it. I will make it forever!

  19. Two questions: We don’t drink white wine, only red, so can someone recommend a good wine for this recipe?
    Also, Patagonian or bay scallops are much cheaper and sweeter so wondering if there is any reason I couldn’t sub those for sea scallops. Anyone tried that substitution?

    • I keep a bottle of dry white vermouth in the pantry as a substitute for white wine. It’s relatively inexpensive and it does change the flavor slightly, but not significantly. As to bay scallops, the key to this recipe, that I have made several times, is the sear on the scallops. You will not get that with bay scallops as they will be overcooked and rubbery by the time they get brown. A side note though, 3 good sized sea scallops is enough for a portion as they’re really rich. I recommend giving it a try. It’s one of my favorite ST recipes.

  20. This is a keeper (as are all of her recipes that I’ve tried). I’ve never made or even tried risotto before, and I am sold! It’s so creamy and delicious. Scallops have always been one of my favorites an this is such a simple and elegant way to serve them. Wonderful recipe!

  21. Absolutely delicious restaurant quality. My new favorite skinnytaste recipe. 

  22. This looks so good and fancy, like something from a restaurant lol. Going to try it out this weekend. I don’t drink wine though so I think I’ll just substitute more broth for that.

  23. Made this for dinner tonight and it was so delicious! My boyfriend said it was one of his favorite meals 😊 I can’t wait to make it again. The only thing is that the carbs in this recipe are off. Definitely not 16 grams. I added to My Fitness Pal and got closer to 52. WW points are accurate!

    Thanks, Gina! 

  24. Absolutely delicious!
    I added garlic as well! 

  25. Question- how did you get to 481 calories? By those nutrients of protein, carbs, and fat it should be more like 310 calories. Calories and protein have 4 calories per gram and fats have 9 cals per gram. I’m wondering if the recipe has more than 16 carbs?? 

  26. This is amazing! I will make it again and again!

  27. Delicious !

  28. So delicious! Definitely tastes like a restaurant quality meal. My only bit of advice to others is to turn the heat down after you cook your scallops (or use a different pan altogether) before wilting your spinach. My shallots got a little burnt but still tasted amazing. 👍

  29. Absolutely delicious! The only thing I added was some minced garlic with the spinach. 

  30. I made the scallops with wilted spinach and parmesan risotto last night and it was amazing. Every component was delicicous by itself and combined to make a wonderful dinner.

  31. Old cook (80 ) first time rossito cook.. This dish was wonderful. Also added shrimp. To my scallops. Thank you.

  32. Definitely going to try this delicious recipe

  33. I’m New to skinny taste but loving it! This recipe is absolutely gourmet!!

  34. This was wonderful! It was a good size portion for the points and very filling. We had it for a regular night’s dinner, but it’s fancy enough for a special occasion. My husband said he would eat it every night! Another winner from Skinnytaste!

  35. Looking to try this for valentines day and something seemed off when I noticed that the green points are less than blue and purple. I used the recipe builder and got 14 pts on green. Just wondering if I’m doing something wrong! Thanks so much for any help or info

  36. Delicious! Made this tonight and it was so good. I only had a few small scallops so I added some big shrimp too

  37. I’ve made SO many Skinnytaste recipes over the years and this one was top notch. My husband said this is Top 3 of all the things I have ever made. Feels like a restaurant quality dish and I consider myself a decent but not phenomenal cook!

  38. Excellent!  One of my all time favorites. Tasty and elegant 

  39. This was so good! I had been wanting to make and scallops were on sale this week! My husband loved it, especially the risotto!! 

  40. I follow your blog, have your cookbooks, and love many of your recipes,  but this is absolutely scrumptious!  I thought I was at a restaurant, not my own dining table.  Thank you for sharing with all of us who love to cook healthy..

  41. Never in my life have a left a recipe review but this might be the best thing I’ve ever made. It tastes like something you’d buy at a 5 star restaurant! If I could give it 10 stars I would! 

  42. This is a fantastic recipe – a total wow! . While scallops can be expensive, you can buy fresh or frozen on sale from time to time. This recipe can be doubled so is ideal for a dinner party, It is a real treat, yet not tons of work so if you have company you won’t be stuck in the kitchen for too long, as is often the case when following a complicated menu. This recipe was loved by everyone, yet for once I was able to spend time with my guests! A real win-win!

  43. How are your carbs coming out at 16g? Does that not include the rice? Mine are coming out at 53 and that’s with making this dish to serve 4 instead of 3. I normally come out pretty close to your. Nutrition facts but this seems way off to me. 

  44. Perfect! Like a holiday or birthday dinner. Thank you

  45. Hi Gina! Love all of your recipes. I’ve been viewing all of your risotto recipes and I am surprised that this one is so high in points for just 5 scallops and 3/4 cups of rice, especially since scallops are free on the blue plan. Some of the other risotto recipes are 7-10 points for a cup. Am I missing something? Is it the wine? Either way, i will be making this and I am sure it will be delicious! Thanks for all of your great recipes!

  46. Scallops on sale happened here too and picked your recipe. I will have to say both my wife and I had to say it like eating in a fancy restaurant. I adjusted the recipe for only two servings. 1lb 10 scallops came out perfect 5 each. I only cooked 1/3 cup of dry risotto and about 1.5 cups of soup and adjusted the butter as needed. I added the spinach to the same risotto pot while cooking the scallops in another pan when the risotto seemed perfect. I’d have to say that it was the perfect portion of risotto to fit under the scallops. I’ll definitely look forward to making this one again!

  47. Absolutely delicious!!!!! 

  48. We made this last night and it was OUTSTANDING!  Once again, Gina – total hit!

  49. AMAZING!!! My first attempt at risotto and it was perfect. If I had been served this in a fancy restaurant, I would have been very pleased — it is THAT good. Five stars is not enough!

  50. This recipe is so rich. I save it for special occasions like my wedding anniversary dinner or my husband’s birthday. This is one of our all time favorite recipes where when we sit down and eat it, I can’t believe I actually made it and we didn’t get it from a fancy restaurant. Gina outdid herself with this one and the step by step instructions could not be easier to follow.

  51. Made this exactly as said. My husband raved about it. Will be a recipe I will definitely make again!!

  52. This was incredible!

  53. Looks amazing, Gina!  Do you have an instant pot recipe for the risotto?

  54. Is it 1 cup COOKED rice or dry. I use my fitness pal and plugged in the recipe with one cup dry. The carbs were MUCH higher for the nutritional value. I got 63g Carb per serving????

  55. First time making risotto… not a fan of the cooking wine. It gave it a bitter aftertaste, but, everything else is awesome, and the scallops and spinach came out pefect!! Going to try and tweak the risotto a little bit to cut out the bittersweet taste a little more to our own liking. Thank you for the recipe!

    • When I make this I will not be at the wine, I hate the taste of wine in food, my aunt from Italy always makes Risotto and she says  they never adds wine to it

    • My best advice is to use a white wine you would drink (but don’t break the bank)!!
      “Cooking wines” are low quality and high in salt.
      Annnddd…you have the added benefit..a nice white wine to enjoy!

  56. Easy to make and so delicious! My boyfriend said the quality and flavors were on par with the expensive seafood restaurants here in Seattle!

  57. I made this tonight for dinner for my husband and I because it was a special occasion aka wild scallops were on sale. This is definitely getting added to my very special favorite recipe rotation. Scallops are my husbands favorite food and he was in heaven. 

  58. Made this for dinner tonight.  Can I give it 10 stars??  When you want to cook a meal for a special someone or a special occasion – this is it!!  

  59. Wow!! This was fantastic! I would definitely make this again. I wouldn’t change a thing!!!

  60. Delicious! My first time searing scallops and making risotto and it came out amazing.

  61. This recipe was a hit in my home! My 11-year-old daughter is not eating meat but will eat seafood. I subbed vegetable broth for the chicken broth so she would eat it. It was a delicious and fancy meal. Thanks!

  62. Does anyone have the macros for this?

  63. I made this yesterday and we LOVED IT!!!! So delicious and flavorful. The risotto is so easy. I always feared making risotto. I even have leftovers:)

  64. Do you have the macros for this? 

  65. Looks wonderful for a special meal ❤️ With the freestyle points is it still  10 pts for the meal or did the points go down now? Either way I’m making it on valentines! Thank you and happy valentines to you and your family.

  66. Your recipes are amazing! Just wondering if the risotto would be just as tasty if I  use vegetable stock instead of the chicken stock. 

  67. This was absolutely delicious! I used Tuscany chicken stock, which added great flavor to the risotto. I will be making this again.

  68. HI Gina!! Do you happen to know the smart points on this one?  I have been craving this meal lately!


  69. too salty, be aware. Used homemade stock and watched sodium. good recipe and presentations was lovely.

  70. This was delish! I probably overcooked my scallops though but they were good. The risotto was so creamy and worth the effort.

  71. As far as the Points Plus.. I put this into recipe builder. I split it easily into 4 servings for my family. I got 7PP for the rice and 4PP for the scallops and spinach.

  72. What are the Points Plus values for these dishes? Considering for Valentine's!

  73. Just made this recipe! Super good! Will make it again and again!

  74. 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!

  75. 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+++

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

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

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

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

  80. 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!!

  81. 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!

  82. 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

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

  84. This was delicious! Definitely make this again.

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

  86. This was the best meal we've had in a while. Thanks for posting!!
    Leslie Lancaster

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

  88. 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?

  89. It's absolutely delicious!!!

  90. 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!

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

    • 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.

    • 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

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

  93. 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!


  94. Making this tonight! Can't wait!

  95. 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!!

  96. 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.


    • 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.

  97. 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!

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

  99. 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!

  100. 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.

  101. 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.

  102. 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+.


  103. 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

  104. 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!!

  105. 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.

  106. 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!

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

  108. This was awesome, Thanks!!

  109. This was SO good!

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

  111. 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!

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

    Sum Thyme

  113. Great Julie!

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

  115. 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.

  116. 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?

  117. Looking forward to hearing your reviews!

  118. 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.

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

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

  121. 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!!

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

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

  124. You're welcome Lynne

  125. 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

  126. 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!

  127. 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.

  128. 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?

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

  130. 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?

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

  132. 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

  133. Good luck with the photo Dazy!

  134. 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!

  135. 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!

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

  137. Yum! I love scallops and they’re so low point – perfec for WW!

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

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

  140. 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!

  141. 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!

  142. Looks delicious, Gina!

  143. Scallops are my husbands very favorite food. I’ll be surprising him with this dish.

  144. Looks Lovely!

    You have a very nice blog…photo’s you could dive into!

    (a gluten free blog)

  145. 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.

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