№ 441 - Scallops with Parmesan Risotto and Spinach

This was nothing short of amazing.  We have made it several times.

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

For the rest of the recipe, head over to Skinnytaste.  She is genious.