Parmesan Risotto with Seared Scallops

Parmesan Risotto with Seared Scallops


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


  • 1 tbsp olive oil
  • 1 tbsp butter
  • 1 pound jumbo sea scallops
  • pinch of salt and black pepper
  • 4 cups spinach


  • 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.

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