To be fair, nothing in this recipe is super difficult it just takes a lot of time because you have 3 different portions of the meal to prepare. And on top of that I know that the thought of searing scallops will have many of you concerned, but you really shouldn't be. It's much easier than you'd think.
One of the best parts about this meal though is that you don't feel weighted down after eating it even with the risotto! That has become an essential requirement of my weeknight meals. I'd really prefer something lighter but filling during my weeknights, and this recipe fits that bill.
If you have particular questions about searing the scallops let me know! I'd be happy to walk you through the process or even show you if you want.
Scallops, Wilted Spinach, and Parmesan Risotto
Serves about 3 and takes about 40 minutes to make
1 C. Arborio Rice
(for you Market Street goers, they have some that's "Made in Texas" it was greattt!!!!!)
4 tsp. Butter (separated)
2 Shallots minced (separated)
1/2 C. White Wine
4 C. Low Sodium Chicken Broth
1/4 C. Grated Parmesan Cheese
(splurge on this a little. Don't use the kraft parmesan in a green bottle)
2 Tbs. Parsley, chopped
16 oz. Jumbo Sea scallops
1 tsp. Olive Oil
10 oz. Baby Spinach Washed
Step 1: Use a medium sauce pan and melt 2 tsp. of the butter on a medium heat. Then saute one shallots just for a minute. Ass the rice and mix until well coated and the rice becomes translucent.
Step 2: Add the white wine and a dash of salt and pepper. Mix well.
Step 3: Pour 1 cup of the chicken stock and mix until the rice absorbs all of that stock. Continue to add 1 cup of the stock at a time mixing until absorbed each time. (tip! Stir constantly so nothing sticks to the bottom)
Step 4: when all broth is absorbed add the parmesan and parsley until combined.
Step 5: (it cuts down on time if you start the next steps simultaneously with the risotto). Wash the scallops, pat them dry with a paper towel and season them with a little salt and pepper on each side.
Step 6: Melt 1 tsp. of butter and place the scallops in the pan. Leave them alone for a few minutes until the bottom is the pretty light brown color. Then flip them and do the same on the other side. When the sides looks translucent you are good to go.
Step 7: Using the same pan add the olive oil and the other shallot. Then add the spinach, constantly toss it until it wilts. Season with salt and pepper and you are ready to go.
Step 8: To serve scoop the risotto onto a plate, layer the spinach on top, and then place three scallops on top of that and you are good to go!
Hope you enjoy this delicious meal!
<3 Tan Tan
