Parmesan Risotto with Seared Scallops
Ingredients
Parmesan Risotto
- 3-4 cups chicken broth
- 1 tbsp olive oil
- 1 shallot minced
- pinch of salt and black pepper
- 1 cup Arborio rice
- 1/2 cup dry white wine
- 1/2 cup parmesan cheese
Scallops
- 1 tbsp olive oil
- 1 tbsp butter
- 1 pound jumbo sea scallops
- pinch of salt and black pepper
- 4 cups spinach
Instructions
- Start by making the risotto. Warm the chicken broth in a medium saucepan. In a separate non-stick saucepan or Dutch oven, heat the olive oil over medium heat. Add the shallot, pinch of salt and black pepper and sauté for 2-3 minutes.
- Add the Arborio rice and stir to coat with the olive oil and shallot.
- Add the white wine and mix well until it is absorbed into the rice.
- Now add the warm broth, ½ cup at a time, and simmer/stir after each addition until the rice is soft and creamy. It will take about 25 minutes to add the 3-4 cups of broth. Typically the more broth, the creamier it will be.
- Add the parmesan cheese and stir until incorporated. Remove from heat and cover while making the scallops and sautéed spinach.
- In a medium skillet, add the 4 cups of spinach and stir until wilted. Set aside.
- To make the scallops, heat the butter and olive oil in a skillet (I use my cast iron) over medium-high heat. Generously salt and pepper the scallops.
- Once the butter/oil combination is hot, gently add the scallops to the skillet, making sure they are not touching. Sear scallops for 1 1/2- 2 minutes on each side. Do not touch them while they are searing.
- To serve, place risotto on plate, top with sautéed spinach and seared scallops.