Seared Scallops Over Wilted Spinach and Parmesan Risotto Recipe

Cooking Directions

• STEP 1.Start by preparing the Parmesan risotto. In a saucepan, heat some olive oil and sauté finely chopped onion until translucent. Add Arborio rice and cook for a minute, stirring constantly. Gradually add chicken or vegetable broth, stirring frequently until the rice is cooked and the mixture is creamy. Stir in grated Parmesan cheese and season with salt and pepper.
• STEP 2.In a separate pan, heat some olive oil over medium-high heat. Pat dry the scallops and season with salt and pepper. Place the scallops in the hot pan and sear for 2-3 minutes on each side until they develop a golden brown crust. Remove from the pan and set aside.
• STEP 3.In the same pan, add a little more olive oil and sauté the spinach until wilted. Season with salt and pepper.
• STEP 4.To serve, spoon the Parmesan risotto onto a plate. Top with the wilted spinach and arrange the seared scallops on top. Garnish with freshly grated Parmesan cheese and a drizzle of olive oil. Serve immediately.

Cooking Tips

• Make sure to pat dry the scallops before cooking to ensure a nice sear.
• Use a non-stick pan or a well-seasoned cast iron skillet for searing the scallops.
• For extra flavor, you can add a splash of white wine to the risotto while cooking.

Storage and Serving

• This dish is best served immediately after cooking to enjoy the crispy scallops and creamy risotto.
• If you have any leftovers, store them separately in airtight containers in the refrigerator.
• Reheat the scallops and risotto separately in a pan over low heat until warmed through.