Scallops with Parmesan Risotto and Spinach

Scallops with Parmesan Risotto and Spinach

Thursday, October 4, 2018

Scallops with Parmesan Risotto

Servings: 2

Prep time: 10

Cooktime: 15

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. 

 

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

 

 

All photographs copyright Janet S. Grey.

By Krumpetina