Scallops with Parmesan Risotto and Spinach

Thursday, October 4, 2018

Scallops with Parmesan Risotto

Servings: 2

Prep time: 10

Cooktime: 15

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

For the rest of the recipe, head over to Skinnytaste.  She is genious. 
This was nothing short of amazing.  We have made it several times.

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