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These seared sea Scallops Over Wilted Spinach and Parmesan Risotto is simple sufficient for weeknight cooking or excellent for an important day.

Scallops over Spinach Parmesan Risotto

These Scallops Over Wilted Spinach and Parmesan Risotto seems to be like a flowery dish from a restaurant and can be great to make when you’ve got one thing to have a good time. Sea scallops have been on sale, in order that was a particular sufficient event for me! Scallops could also be intimidating for some, however they’re really fairly straightforward to make. Right here, I seared them in some butter and served them on high of a mattress of parmesan risotto with sauteed spinach, scrumptious! A couple of of my different favourite risotto recipes are Butternut Squash RisottoCreamy Mushroom Risotto, and Spring Asparagus Risotto.

Scallops over Wilted Spinach Parmesan Risotto

This recipe has been in style on my web site for years (since 2009), which doesn’t shock me as a result of it’s so good! So naturally I felt this deserved a photograph makeover.

What precisely is risotto?

Risotto is a creamy Italian rice dish that requires fixed stirring. It may be a little bit of a labor of affection, but it surely’s so price it!

  1. Prepare dinner dry arborio rice with shallots in butter for a few minutes.
  2. Add wine, salt, and pepper.
  3. Pour in a single cup of heat rooster inventory, stir till the rice is absorbed, after which add one other cup. Proceed including the broth and stirring for 20-25 minutes.
  4. Combine within the Parmesan and parsley.

Learn how to Prepare dinner Scallops

There are a number of essential issues to bear in mind when cooking scallops.

  1. Pat the scallops dry to make sure you get a great sear on them. In the event that they’re too moist, they received’t flip a pleasant, golden shade once they prepare dinner.
  2. Use a non-stick pan or well-seasoned forged iron skillet in order that the scallops don’t stick and tear.
  3. Ensure that your pan is admittedly sizzling earlier than placing the scallops in.
  4. As soon as you set the scallops within the pan, don’t contact them for a couple of minutes in order that they correctly sear.
  5. Watch out to not overcook – scallops prepare dinner in about 5 minutes.

Ideas & Variations:

  • For those who choose to not prepare dinner with wine, you should use further rooster inventory. For those who do use wine, decide a great white wine that you’d additionally drink.
  • For those who’re a pescatarian, sub vegetable broth for rooster.
  • Not a fan of scallops? Swap with shrimp.
  • You may simply double this recipe to feed extra individuals.

Scallops Over Wilted Spinach Parmesan Risotto

risotto with scallops

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Scallops over Wilted Spinach Parmesan Risotto

481 Cals
23.5 Protein
16 Carbs
17 Fat

Prep Time: 5 minutes

Prepare dinner Time: 35 minutes

Whole Time: 40 minutes

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 fats free rooster inventory
  • salt and pepper
  • 1/4 cup grated parmesan cheese
  • 2 tbsp chopped parsley

For the scallops:

  • 16 oz sea scallops, about 12-14
  • salt and contemporary pepper
  • 2 tsp butter
  • 1 tsp olive oil
  • 1 shallot, minced
  • 10 oz child spinach, washed

For the risotto:

  • Warmth rooster inventory in a small pot.

  • In a medium dimension heavy sauce pan, add butter on medium-low warmth. Add shallots, sauté about 1 minute.

  • Add rice mixing nicely till nicely coated and transluscent, about 2 minutes.

  • Add wine, salt and pepper and blend nicely till it’s absorbed into the rice.

  • Ladle 1 cup inventory into rice and blend till all inventory is absorbed, add one other ladle, and proceed including and stirring till all broth is absorbed, about 20-25 minutes.

  • Add parmesan cheese and parsley, combine nicely and serve.

For the scallops:

  • Wash scallops and pat dry with a paper towel. Season with salt and pepper.

  • Warmth a medium dimension pan on a excessive flame. When pan is sizzling, soften 1 tsp butter and place half of the scallops within the pan.

  • Sear with out touching them for a couple of minutes till the underside varieties a pleasant caramel coloured crust. Flip over and prepare dinner about one other minute or 2, till the middle is barely translucent (you may verify this by viewing them from the facet) and the underside is seared. Watch out to not overcook.

  • Take away from the pan and put aside on a heat plate.

  • Add addition 1 tsp butter and prepare dinner remaining scallops. Put aside.

  • Add olive oil to the pan and sauté shallots, add spinach, salt and pepper. Toss till spinach wilts, 2 to three minutes.

  • Serve scallops with spinach over risotto.

Serving: 3/4 cup risotto and 5 oz scallops/spinach, Energy: 481kcal, Carbohydrates: 16g, Protein: 23.5g, Fats: 17g, Saturated Fats: 2g, Ldl cholesterol: 67mg, Sodium: 628mg, Fiber: 2.5g, Sugar: 1.3g

Key phrases: pan seared scallops recipe, scallop risotto, Scallops over Wilted Spinach Parmesan Risotto, scallops with spinach, spinach risotto

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