Scallops over Wilted Spinach Parmesan Risotto

These seared sea scallops over wilted spinach and parmesan risotto 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.

These seared sea scallops over wilted spinach and parmesan risotto is an elegant dish, perfect for a special occasion.Scallops over Wilted Spinach Parmesan Risotto

A few of my other risotto favorites are Butternut Squash RisottoCreamy Mushroom Risotto and Spring Asparagus Risotto.

 

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Seared Scallops over Wilted Spinach and Parmesan Risotto

These seared sea scallops over wilted spinach and parmesan risotto is an elegant dish, perfect for a special occasion.

Ingredients:

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

Directions:

For the risotto:

  1. Heat chicken stock in a small pot.
  2. In a medium size heavy sauce pan, add butter on medium-low heat. Add shallots, sauté about 1 minute.
  3. Add rice mixing well until well coated and transluscent, about 2 minutes.
  4. Add wine, salt and pepper and mix well until it is absorbed into the rice.
  5. 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.
  6. Add parmesan cheese and parsley, mix well and serve.

For the scallops:

  1. Wash scallops and pat dry with a paper towel. Season with salt and pepper.
  2. 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.
  3. 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.
  4. Remove from the pan and set aside on a warm plate.
  5. Add addition tsp butter and cook remaining scallops.
  6. Add olive oil to the pan and sauté shallots, add spinach, salt and pepper. Toss until spinach wilts.
  7. Serve over spinach over risotto topped with scallops.

Nutrition Information

Yield: 3 servings, Serving Size: 3/4 cup risotto and 5 oz scallops/spinach

  • Amount Per Serving:
  • Freestyle Points: 13
  • Points +:
  • Calories: 481 calories
  • Total Fat: 17g
  • Saturated Fat: 2g
  • Cholesterol: 67mg
  • Sodium: 628mg
  • Carbohydrates: 16g
  • Fiber: 2.5g
  • Sugar: 1.3g
  • Protein: 23.5g
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