These seared sea Scallops Over Wilted Spinach with Parmesan Risotto make a great weeknight meal or a wonderful special occasion dish.
Scallops over Spinach Parmesan Risotto
These Scallops Over Wilted Spinach with Parmesan Risotto Look like a fancy dinner dish at a restaurant. They would be perfect to make if there is something special to celebrate. Sea scallops were on sale so that was enough to make it special! Scallops might seem intimidating to some, but they’re actually quite simple to make. I fried the scallops in butter and served them with a bed of parmesan rice with sauteed spinach. A few of my other favorite risotto recipes are Butternut Squash Risotto, Creamy Mushroom Risotto, and Spring Asparagus Risotto.
This recipe has been popular on my website for years (since 2009), which doesn’t surprise me because it’s so good! This recipe deserved a photo makeover, so naturally, I thought it deserved one.
What is risotto exactly?
Risotto (creamy Italian rice dish) requires constant stirring. It can be a bit of a labor of love, but it’s so worth it!
- For a few minutes, cook dry arborio rice in butter with shallots.
- Add wine, salt and pepper.
- Stir in one cup of warm chicken broth, then add another cup. Continue to stir the broth for 20-25 minutes.
- Mix the Parmesan cheese and parsley.
How to Cook Scallops
When cooking scallops, there are a few things you should remember.
- To ensure a good sear, dry the scallops. If they’re too wet, they won’t turn a nice, golden color when they cook.
- Use a non-stick pan or well-seasoned cast iron skillet so that the scallops don’t stick and tear.
- Before you place the scallops in the pan, make sure it is very hot.
- Put the scallops in the saucepan and let them rest for a few minutes to allow them to sear.
- Be careful not to overcook – scallops cook in about five minutes.
Tips & Variations:
- You can make extra chicken stock if you don’t want to use wine. If you do choose to use wine, make sure you pick a good white wine you would drink.
- If you’re a pescatarian, sub vegetable broth for chicken.
- Are you not a fan? You can substitute shrimp.
- To feed more people, you can easily double the recipe.
More Scallop Recipes You’ll Love:
Scallops over Wilted Spinach Parmesan Risotto
Scallops over Wilted Spinach Parmesan Risotto
For the risotto
- 1 Cup arborio rice
- 2 tsp Butter
- 1 shallot, minced
- 1/2 Cup White wine
- 4 Cups Stock of chicken that is fat-free
- Salt and pepper
- 1/4 Cup Parmesan cheese grated
- 2 tbsp Chop parsley
For the scallops
- 16 oz Sea scallops, 12-14
- Salt and fresh pepper
- 2 tsp Butter
- 1 tsp Olive oil
- 1 shallot, minced
- 10 oz baby spinach, Washed
For the risotto
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Heat the stock in a small saucepan.
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Butter can be added to a medium-sized saucepan. Heat butter on medium heat. Add shallots, sauté about 1 minute.
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Mix rice well until it is well coated.
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Mix in wine, salt and pepper. Continue to mix until rice is well coated.
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Mix 1 cup of the stock into rice. Continue to add broth until all is absorbed.
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Mix parmesan cheese with parsley.
For the scallops
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To dry the scallops, wash them and pat dry with a paper towel. Season with salt and pepper.
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Heat a medium-sized pan on a high heat. When the pan is hot melt 1 tsp butter. Place half of the scallops into the pan.
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Let them rest for a couple of minutes, turning once or twice, until the bottom forms a caramel-colored crust. Turn the pan over and cook for another minute or so, until the center is translucent (you’ll be able to see the sides of the pan) and the bottom is seared. Take care not to overcook.
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Take the pan out of the oven and place it on a plate.
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Cook the remaining scallops with 1 tablespoon butter. Set aside.
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Add olive oil to the pan and sauté shallots, add spinach, salt and pepper. Toss until the spinach is wilted, about 2 to 3 minutes.
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Serve scallops with spinach and risotto.
Serving: 34 cups risotto, 5 oz scallops/spinach, Calories: 481kcal, Carbohydrates: 16g, Protein: 23.5g, Fat: 17g, Saturated Fat 2g, Cholesterol: 67mg, Sodium: 628mg, Fiber: 2.5g, Sugar: 1.3g
Blue Smart Points 13
Green Points 11
Purple Points 13
Keywords: Pan seared scallops recipe. Scallop risotto. Scallops over Wilted Spinach Parmesan Risotto. Scallops with spinach. Spinach risotto.
More Risotto Recipes:
Source: Skinny Taste
