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These grilled sea scallops with wilted spinach and Parma risotto are perfect for weekday evening cooking, but also perfect for special occasions.
Spinach Parmesan Risotto with Scallops
These seared spinach scallops and Parma risotto looks like a dish in a restaurant, if you have something to celebrate, that would be great. Sea fans are on sale, so this is a very special occasion for me! Scallops may be intimidating for some people, but they are actually very easy to make. Here, I grilled them with some butter, then put them on a bed of Parma risotto and fried spinach, it was delicious!Some of my favorite risotto recipes are Pumpkin Risotto, Creamy Mushroom Risotto, with Spring Asparagus Risotto.
This recipe has been popular on my website for many years (since 2009), which does not surprise me because it is so good! So naturally, I think it’s worth revising the photo.
What exactly is risotto?
Risotto is a creamy Italian rice that requires constant stirring. It may be a little labor of love, but it is so worth it!
- Boil dry arborio rice with shallots in butter for a few minutes.
- Add wine, salt and pepper.
- Pour in a cup of warm chicken broth, stir until the rice is absorbed, and then add another cup. Continue to add the broth and stir for 20-25 minutes.
- Add Parmesan cheese and parsley.
How to cook scallops
There are some important things to remember when cooking scallops.
- Pat the scallops dry to make sure you can sear them well. If they are too wet, they will not turn into a beautiful golden brown when cooking.
- Use a non-stick pan or an experienced cast iron skillet to avoid sticking and tearing of the scallops.
- Before adding the scallops, make sure your pan is really hot.
- After placing the scallops in the pan, do not touch them for a few minutes so that they will be properly browned.
- Be careful not to overcook-the scallops will take about five minutes to cook.
Tips and changes:
- If you don’t like cooking with wine, you can use extra chicken broth. If you do use wine, choose a high-quality white wine that you also like to drink.
- If you are a pescatarian, the chicken is a sub-vegetable soup.
- Don’t like scallops? Replace it with shrimp.
- You can easily double this recipe to feed more people.
More scallop recipes you will love:
Scallops on withered spinach parmesan risotto
Scallops on withered spinach parmesan risotto
Risotto:
- 1 Cup arborio rice
- 2 teaspoon butter
- 1 onion, minced
- 1/2 Cup Liquor
- 4 Cup Fat-free chicken soup
- Salt and pepper
- 1/4 Cup Grated parmesan cheese
- 2 Spoon Chopped parsley
scallop:
- 16 ounce scallop, About 12-14
- Salt and fresh pepper
- 2 teaspoon butter
- 1 teaspoon olive oil
- 1 onion, minced
- 10 ounce Baby spinach, Washed
Risotto:
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Heat the chicken broth in a small pot.
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In a medium heavy pot, add butter over medium-low heat. Add the shallots and fry for about 1 minute.
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Add the rice and stir well until the coating is uniform and translucent, about 2 minutes.
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Add wine, salt and pepper and stir well until it is absorbed by the rice.
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Pour 1 cup of broth into the rice, stir until all the broth is absorbed, add a spoon, continue to add and stir until all the broth is absorbed, about 20-25 minutes.
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Add Parmesan cheese and parsley, stir well and serve.
scallop:
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Wash the scallops and dry them with paper towels. Season with salt and pepper.
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Heat a medium-sized pan over high heat. When the pan is hot, melt 1 teaspoon of butter and put half of the scallops in the pan.
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Bake them for a few minutes without touching them, until a beautiful caramel-colored crust forms on the bottom. Turn it over and cook for another minute or two, until the center is a little translucent (you can observe them from the side) and the bottom is charred. Be careful not to overcook.
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Remove from the pan and place on a warm plate.
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Add 1 teaspoon of butter and cook the remaining scallops. Set aside.
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Add olive oil to the pan, fry the shallots, add spinach, salt and pepper. Stir until the spinach is wilted, 2 to 3 minutes.
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Put the scallops and spinach on the risotto.
service: 3/4 cup risotto and 5 ounces scallops/spinach, Calories: 481Kcal, carbohydrate: 16G, protein: 23.5G, fat: 17G, Saturated fat: 2G, cholesterol: 67Milligrams, sodium: 628Milligrams, fiber: 2.5G, sugar: 1.3G
Blue smart point: 13
Green smart point: 11
Purple smart point: 13
Key words: Pan grilled scallop recipe, scallop risotto, scallop spinach risotto, spinach scallop, spinach risotto
More risotto recipes:
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