Seared Scallops over Wilted Spinach and Parmesan Risotto

Happy Weekend!

Hope everyone’s weekend is off to a great start! It’s about to get better…

This recipe is one of my favorite things I’ve made, ever. It tasted like something you would order at a 5 star restaurant, and I now am struck with cravings for it for a lifetime. If you think that you can handle this craving for the rest of your life I definitely encourage you to try this! It’s so flavorful and perfect. I truly can’t say enough about it.

If you watch Hell’s Kitchen like I do, you may be nervous to attempt this meal, as the chefs consistently screw up the scallops and have Gordon Ramsey’s wrath unleashed upon them. Fortunately for you, Gordon won’t be yelling at you, “These scall-ups (he has an accent), feel them, they’re like RUBBERRRRRRRR!!!!!!!!!” Additionally, we won’t be judging them on Hell’s Kitchen’s standards so you have a little flexibility.

The recipe comes from Skinnytaste.com,  and she has a ton of great low fat recipes, so you can rest assured, this one is a great pick!

What You Need: (Most of these ingredients you’ll probably already have, so don’t stress out over the long ingredient list)

  • 8 large sea scallops (we got ours from Tony’s Meat Market- We felt like it wasn’t worth risking anything by buying cheap ones. Tom and I considered doubling this [silly kids], but 8 was quite enough)
  • salt and fresh pepper
  • 4 tsp butter
  • olive oil
  • 2 tbsp parsley
  • 10 oz Spinach
  • 1 cup arborio rice
  • white wine
  • 4 cups fat free chicken stock (we used regular chicken stock)
  • 1/4 cup grated parmesan cheese (use freshly grated cheese if you can)
  • 2 shallots

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INSTRUCTIONS:

First is the risotto. This took us about 30 minutes because it’s a slow process, but you can continue on with the recipe while you’re finishing this up.

1. Heat the chicken stock in a sauce pan.

2. In a large pan on medium heat add 2 tsp butter. Once it heats up a bit, add the shallots, and about a minute later, add the rice. Stir well to mix everything up. Leave for a couple minutes until rice starts to look opaque.

3. Add 1/2 cup of white wine, salt, pepper and stir.

4. Using a ladle, or if you don’t have one of those like me you can use a 1 cup measuring cup to ladle the chicken stock into the rice pan. Each time you ladle in a cup of broth, be sure you continuously stir until the rice absorbs the broth. Repeat until all broth is gone. You can see below that this type of rice soaks up and expands. It will start to be a thick mixture.

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5. Add parmesan and chopped parsley.

6. Wash and dry scallops. Be gentle.

7. Heat a pan to medium-high heat. Add 1 tsp butter.

8. Season scallops with salt and pepper.

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9. Once the pan is hot, drop a few of the scallops in. Let them sear for 2 minutes each side. Don’t mess with them while they’re searing. They should look slightly brown on each side. Our butter burned a little bit because the pan was a touch to hot, but the flavor was unaffected. If your butter burns you can probably turn it down a little bit and start over with new butter. We just kept going. Repeat butter and searing process for the rest of the scallops.

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10. Using the same pan, add the olive oil, salt, pepper, spinach and shallots. Stir until spinach is wilted. You can also remove the pan from the heat and put a lid on it for a few minutes, stopping to mix everything up occasionally.

Let the cravings begin!

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7 thoughts on “Seared Scallops over Wilted Spinach and Parmesan Risotto

  1. Hey, Chase. Your risotto looks amazing, as well as the scallops! Love eating both. I agree, your pics are great, just like the ones from the cruise! =) Aunt Di

    • Thanks! You should give it a try. And yes, it felt like we were back on the cruise because both the risotto and scallops were even more delicious than we expected them to be! yum!

    • hahaha! I seriously cannot stop laughing about that whole thing! I really think we should do a post on it, you had some GREAT pics to go along with it too!!

  2. Pingback: Lemon Dill Chicken | When Life Gave Me Lemonade

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