Seared Scallops Over Wilted Spinach and Parmesan Risotto Recipe

Recipe By Slurrp

This recipe features perfectly seared scallops served over a bed of wilted spinach and creamy Parmesan risotto. The scallops are cooked to a golden brown crust while remaining tender and succulent on the inside. The wilted spinach adds a fresh and vibrant touch to the dish, while the Parmesan risotto provides a rich and creamy base. This elegant and flavorful combination is sure to impress your guests.

4.2
12 Rating -
Rate
Non Vegdiet
40minstotal
5minsPrep
35minsCook
40m.total
5m.Prep
35m.Cook
Seared Scallops Over Wilted Spinach and Parmesan Risotto
plan
Bookmark

ingredients serve

Ingredients for Seared Scallops Over Wilted Spinach and Parmesan Risotto Recipe

  • as needed For The Parmesan Risotto
  • 0.33 tablespoon Olive Oil
  • 0.33 Small Onion, Finely Chopped
  • 0.33 cup Arborio Rice
  • 1.33 cup Chicken Or Vegetable Broth
  • 0.17 cup Grated Parmesan Cheese
  • As required Salt And Pepper To Taste
  • as needed For The Seared Scallops
  • 0.33 pound Scallops
  • As required Salt And Pepper To Taste
  • as required Olive Oil For Cooking
  • as per your need For The Wilted Spinach
  • 1.33 cup Fresh Spinach Leaves
  • As required Salt And Pepper To Taste
  • as per your need For Garnish
  • as required Freshly Grated Parmesan Cheese
  • as per your need Olive Oil For Drizzling

Directions: 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.
Nutrition
value
553
calories per serving
6 g Fat21 g Protein93 g Carbs5 g FiberOther

Current Totals

  • Fat
    6g
  • Protein
    21g
  • Carbs
    93g
  • Fiber
    5g

MacroNutrients

  • Carbs
    93g
  • Protein
    21g
  • Fiber
    5g

Fats

  • Fat
    6g

Vitamins & Minerals

  • Calcium
    502mg
  • Iron
    7mg
  • Vitamin A
    2713mcg
  • Vitamin B1
    < 1mg
  • Vitamin B2
    < 1mg
  • Vitamin B3
    2mg
  • Vitamin B6
    < 1mg
  • Vitamin B9
    156mcg
  • Vitamin B12
    < 1mcg
  • Vitamin C
    43mg
  • Vitamin E
    1mg
  • Copper
    < 1mcg
  • Magnesium
    139mg
  • Manganese
    2mg
  • Phosphorus
    465mg
  • Selenium
    9mcg
  • Zinc
    2mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
show more
Recipe By Slurrp