Sea Scallops with Risotto Parmesan and Spinach

Imagine a plate of perfectly seared sea scallops, their golden-brown crust giving way to tender, succulent centers. Resting atop a bed of wilted spinach, lightly sautéed to retain its vibrant green hue and subtle earthiness. Crowning a creamy, mouthwatering parmesan risotto, each grain of rice cooked to al dente perfection and infused with rich, cheesy goodness. The combination of flavors and textures—sweet scallops, savory spinach, and luxurious risotto—creates a harmonious and indulgent dining experience that is easy and quick to prepare. I think you will like it.

The risotto

1 cup arborio rice

2 tsp butter

1 shallot (minced)

1/2 cup white wine (not sweet)

4 cups chicken stock

salt and pepper

1/4 cup freshly grated parmesan cheese

2 tbsp chopped parsley

For the scallops

16 oz sea scallops [about 12-14]

2 tsp butter

salt and fresh pepper

1 tsp olive oil

1 shallot (minced)

10 oz baby spinach (washed)

Method: 

Make the Risotto

1. Heat chicken stock in a small saucepan.

2. In a medium size heavy saucepan, add butter over medium-low heat. Add shallots, sauté about 1 minute.

3. Add rice mixing well until well coated and translucent, about 2 minutes.

4. Add wine, salt and pepper and mix well until it is absorbed into the rice.

5. Ladle 1 cup stock into rice and mix until all stock is absorbed, add another ladle, and continue adding and stirring until all broth is absorbed, about 20-25 minutes.

Add parmesan cheese and parsley, mix well and serve.

Make the Scallops & Spinach

1. Wash scallops and dry well with paper towels. Season with salt and pepper.

2. Heat a medium size pan on a high flame. When pan is hot, melt 1 tsp butter and place half of the scallops in the pan. Sear without moving them for a few minutes until the bottom forms a nice caramel colored crust. Turn scallops and cook the other side about another minute or 2, until the center is slightly translucent, and the bottom is seared. Be careful not to overcook. Remove from the pan and set aside on a warm plate. Add remaining 1 tsp butter and cook remaining scallops. Set aside.

   
   

3. Add olive oil to the pan and sauté shallots for 1 minute, add spinach, salt and pepper. Toss until spinach wilts, 2 to 3 minutes.

Serve scallops with spinach over risotto. (You can add a teaspoon of cold butter to the risotto to give it a silky-smooth finish)

Enjoy this delicate and rich dinner with a glass of your favorite white wine, cheers.