How To Make Seared Scallops with Spinach Risotto
Serve an elegant dish with these seared scallops. This dish is seared with butter and served over spinach and Parmesan risotto.
Serves:
Ingredients
For Risotto:
- 1cupArborio rice
- 2tspbutter
- 1shallot,minced
- ½cupwhite wine
- 4cupschicken stock,fat free
- salt and pepper
- ¼cupParmesan cheese,grated
- 2tbspparsley,chopped
For Scallops:
- 16ozsea scallops,(about 12 to 14 pieces)
- salt and fresh pepper
- 2tspbutter
- 1tspolive oil
- 1shallot,minced
- 10ozbaby spinach,washed
Instructions
Risotto:
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Heat chicken stock in a small pot.
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In a medium-size heavy saucepan, add butter on medium-low heat. Add shallots and sauté for about 1 minute.
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Add rice mixing well for about 2 minutes until well coated and translucent.
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Add wine, salt, and pepper and mix well until it is absorbed into the rice.
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Ladle 1 cup stock into rice and mix until all stock is absorbed, then add another ladle. Continue adding and stirring for about 20 to 25 minutes until all broth is absorbed.
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Add parmesan cheese and parsley, mix well and serve.
Scallops:
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Wash scallops and pat dry with a paper towel. Season with salt and pepper.
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Heat a medium-size pan on a high flame. When the pan is hot, melt 1 teaspoon butter and place half of the scallops in the pan.
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Sear without touching them for a few minutes until the bottom forms a nice caramel colored crust. Turn over and cook for about 1 or 2 minutes, until the center is slightly translucent and the bottom is seared. Be careful not to overcook.
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Remove from the pan and set aside on a warm plate.
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Add 1 teaspoon butter and cook remaining scallops.
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Add olive oil to the pan and sauté shallots, add spinach, salt, and pepper. Toss until spinach wilts.
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Serve spinach and risotto topped with scallops.
Nutrition
- Calories: 659.45kcal
- Fat: 15.31g
- Saturated Fat: 6.92g
- Trans Fat: 0.21g
- Monounsaturated Fat: 5.45g
- Polyunsaturated Fat: 1.61g
- Carbohydrates: 83.32g
- Fiber: 6.40g
- Sugar: 9.08g
- Protein: 39.36g
- Cholesterol: 67.87mg
- Sodium: 1716.44mg
- Calcium: 303.84mg
- Potassium: 1468.93mg
- Iron: 7.91mg
- Vitamin A: 528.55µg
- Vitamin C: 33.72mg
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