Scallops over Wilted Spinach Parmesan Risotto
Tender seared scallops served atop a creamy Parmesan risotto studded with wilted spinach for a luxurious yet comforting dish.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 2–3 servings 1x
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian‑Inspired
- Diet: Low Fat
Ingredients
Scale
- 1 cup Arborio rice
- 4 cups chicken or vegetable broth (warmed)
- 1 tbsp olive oil
- 2 tbsp butter, divided
- 1 small shallot, finely chopped
- 2 cloves garlic, minced, divided
- ½ cup dry white wine (optional)
- 2 cups fresh spinach, roughly chopped
- ½ cup grated Parmesan cheese
- Salt & freshly ground black pepper, to taste
- 8–12 large sea scallops, patted dry
- 1 tbsp olive oil (for scallops)
- Fresh parsley or lemon zest, for garnish
Instructions
- Bring broth to a gentle simmer in a saucepan; keep warm.
- In a wide pan, heat olive oil and 1 tbsp butter over medium heat. Add shallot and half the garlic; sauté until translucent (2–3 minutes).
- Add Arborio rice and stir 1–2 minutes to toast lightly.
- Pour in white wine, stirring until mostly absorbed. Begin adding warm broth one ladle at a time, stirring frequently until absorbed before adding more.
- When rice is halfway done (about 10 minutes), stir in chopped spinach and remaining garlic. Continue adding broth and stirring until rice is creamy and al dente (total cooking time about 18–20 minutes).
- Remove from heat; stir in remaining butter and Parmesan. Season with salt and pepper. Cover and set aside, off heat.
- Meanwhile, heat a separate skillet over medium-high. Pat scallops dry, season with salt and pepper. Add olive oil; sear scallops 2–3 minutes per side until golden and opaque in center. Remove from pan.
- To serve, spoon risotto onto plates, drizzle a little olive oil if desired, top with seared scallops, and garnish with parsley or lemon zest.
Notes
- Be careful not to overcook scallops—they should have a golden crust and be just opaque inside.
- Use pre-warmed broth to maintain risotto’s creamy texture.
- For extra richness, finish risotto with a splash of cream or extra Parmesan.
- Variations: add peas, asparagus tips, or mushrooms along with the spinach.
Nutrition
- Serving Size: 1 serving (with 4 scallops)
- Calories: 520 kcal
- Sugar: 3 g
- Sodium: 700 mg
- Fat: 18 g
- Saturated Fat: 9 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 55 g
- Fiber: 2 g
- Protein: 30 g
- Cholesterol: 125 mg