Scallops with Parmesan Risotto and Spinach

Scallops with Parmesan Risotto

 

 

Prep Time: 5 - Cook Time - 25 Servings: 2
Source: Tinkskitchen.com - Original Recipe from Skinnytaste

 

 

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 sea scallops (about 12-14 )
• salt and fresh pepper
• 2 tsp butter
• 1 tsp olive oil
• 1 shallot (minced)
• 10 oz baby spinach (washed)

 

Instructions

 

For the Risotto:

 

1. Warm chicken broth in a small saucepan, or microwave.
2. In a medium-sized, sturdy pot, melt butter over low to medium heat. Add shallots and cook for about 1 minute, until softened. 
3. Stir in rice, mixing until the grains are evenly coated and slightly translucent, about 2 minutes. 
4. Pour in white wine, season with salt and pepper, and stir until the liquid is fully absorbed by the rice. 
5. Spoon 1 cup of the warm broth into the rice, stirring continuously until it’s completely absorbed. Add another scoop of broth, and keep adding and stirring gradually until all the broth is used, which should take around 20-25 minutes. 
6. Stir in Parmesan cheese and fresh parsley, mix, then place a lid on the pot if your scallops are not yet ready. 

 

For the scallops:

 

1. Rinse the scallops and gently blot them dry with a paper towel. Sprinkle with salt and pepper to taste.
2. Place a medium skillet on high heat. Once hot, add 1 teaspoon of butter and arrange half of the scallops in the pan.
3. Cook the scallops undisturbed for a few minutes until a golden-brown crust forms on the bottom. Flip them over and cook for another 1-2 minutes, until the center looks slightly opaque (you can check this by looking at them from the side) and the other side is seared. Be cautious not to overcook.
4. Take the scallops out of the pan and transfer them to a heated plate.
5. Add another 1 teaspoon of butter to the pan and cook the remaining scallops. Set them aside with the others.
6. Pour in olive oil, sauté shallots until fragrant, then add spinach, salt, and pepper. Stir until the spinach wilts, about 2-3 minutes.
7. Plate the scallops and spinach over a bed of risotto to serve.

 

 

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Notes:
Oct 04, 2018

 

This was so good and so fancy looking.    Skinnytaste is genius.  We have made it several times.  If you are looking to impress some guests this would do it.  You can pre-make everything and hold in the oven up to 30 minutes without sacrificing the quality.

 

 

All Photographs Copyright Tink's Kitchen and JSGrey