Picture this: the sun is setting, casting a golden hue over everything, and you’re in the mood for something light yet indulgent. Enter seared scallops over wilted spinach—a dish that’s as easy to make as it is to devour.
It’s kind of like a warm hug on a plate, with the scallops’ buttery flavor dancing alongside the tender, earthy spinach. Perfect for those evenings when you want something simple, but still feel like you’re dining at a fancy restaurant.
Steps
- Heat chicken stock in a small pot to keep it warm. In a medium saucepan, melt butter over medium-low heat and sauté minced shallots for about a minute.
- Add arborio rice to the shallots, stirring continuously for around two minutes until the rice is translucent and coated in butter. Pour in white wine, season with salt and pepper, and cook until the wine is absorbed.
- Gradually add warm chicken stock to the rice, one cup at a time. Stir frequently, allowing each cup to be absorbed before adding the next, for approximately 20-25 minutes until the rice is creamy.
- Stir in Parmesan cheese and parsley once the rice is fully cooked. Mix well and keep the risotto warm while preparing the scallops.
- Pat the scallops dry with a paper towel and season with salt and pepper. Heat a pan on high, melt butter, and add half of the scallops to the pan without moving them.
- Let the scallops sear for a few minutes until a caramel-colored crust forms. Flip them over to cook for another minute or two until slightly translucent in the center, then remove and keep warm.
- Repeat the searing process with the remaining scallops using additional butter. Set all scallops aside on a warm plate once cooked.
- In the same pan, add olive oil and sauté shallots. Add spinach with a bit of salt and pepper, tossing until the spinach wilts, which should take about 2-3 minutes.
- Serve the seared scallops on a bed of wilted spinach over the prepared Parmesan risotto. Enjoy this dish as a delightful meal for any occasion.
Ingredients
- 16 ounces sea scallops (approximately 12-14 pieces)
- Salt and freshly ground pepper, to taste
- 2 teaspoons butter
- 1 teaspoon olive oil
- 1 shallot, minced
- 10 ounces baby spinach, washed
- 1 cup arborio rice
- 1/2 cup white wine
- 4 cups chicken stock, warmed
- 1/2 cup grated Parmesan cheese
- 1 tablespoon fresh parsley, chopped
Nutritional Values
Calories: 1443 kcal | Carbohydrates: 48 g | Protein: 70.5 g | Fat: 51 g | Saturated Fat: 6 g | Cholesterol: 201 mg | Sodium: 1884 mg | Fiber: 7.5 g | Sugar: 3.9 g
FAQ
- What is risotto and how is it made?
- Risotto is a creamy Italian rice dish that requires continuous stirring. To prepare it, cook dry arborio rice with shallots in butter for a few minutes, then add wine, salt, and pepper. Gradually add warm chicken stock, stirring until absorbed, for about 20-25 minutes. Finish by mixing in Parmesan cheese and parsley.
- What are some tips for cooking scallops perfectly?
- Ensure scallops are dry before cooking to achieve a good sear. Use a non-stick or well-seasoned cast iron skillet, and make sure the pan is hot before adding the scallops. Avoid touching them while they sear, and be cautious not to overcook, as scallops take about five minutes to cook.
- What can I substitute if I don’t want to use wine in the risotto?
- If you prefer not to use wine, simply replace it with additional chicken stock. Make sure to choose a white wine you enjoy drinking if you decide to include it in the recipe.
- Can I make scallop risotto if I don’t eat scallops or meat?
- Absolutely! You can swap scallops with shrimp or use vegetable broth instead of chicken stock for a pescatarian or vegetarian version.
- How can I adjust the scallop risotto recipe for more servings?
- The recipe can be easily doubled to accommodate more people. Simply increase all the ingredients proportionately to maintain the balance of flavors.
Tips
- Ensure the scallops are thoroughly patted dry before cooking to achieve a beautiful golden sear. If they are too damp, they won’t develop the desired crust.
- Continuously stir the risotto while gradually adding the chicken stock. This technique helps the rice release its starches, resulting in a creamy texture.
- If you prefer not to use wine in your risotto, substitute with additional chicken stock, or if you are pescatarian, opt for vegetable broth instead.
- To avoid overcooking, cook the scallops for approximately five minutes, ensuring each side is properly seared without excessive heat exposure.
Equipment
- Non-stick pan or well-seasoned cast iron skillet
- Medium size heavy saucepan
- Ladle (for adding broth to the risotto)
- Small pot (for heating chicken stock)
