Scallops with Parmesan Risotto and Spinach

Thursday, October 4, 2018

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

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.

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