Seared Scallops On Lemon And Spinach Risotto Recipes
SEARED SCALLOPS ON LEMON AND SPINACH RISOTTO
Make and share this Seared Scallops on Lemon and Spinach Risotto recipe from Food.com.
Provided by Realtor by day
Categories Rice
Time 35m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- To cook the lemon and spinach risotto, place the stock in a saucepan over medium-high heat and allow to come to a boil then reduce to a simmer.
- Heat the oil in another saucepan over medium high heat. Add the rice and cook for 1 minute. Add the stock, 2 cups at a time, stirring frequently and cooking until all the stock has been absorbed. Continue adding cups of stock until all the stock has been absorbed and the rice is tender. Season with pepper and sea salt and keep risotto warm.
- Heat the oil in a frying pan over high heat. Sprinkle pepper and sea salt over the scallops. Place scallops in the pan and cook for 20-30 seconds on each side or until seared.
- To serve, stir the lemon rind and the spinach through the risotto and spoon onto serving plates. Top with the scallops and serve with lemon wedges and parmesan on the side.
Nutrition Facts : Calories 537.7, Fat 11.5, SaturatedFat 1.6, Cholesterol 27.3, Sodium 483.2, Carbohydrate 84.6, Fiber 3.9, Sugar 0.2, Protein 21.6
SEARED SCALLOPS ON LEMON AND SPINACH RISOTTO
Provided by Global Cookbook
Number Of Ingredients 10
Steps:
- To prepare the risotto: Place the stock in a saucepan over medium-high heat. Bring to the boil, then reduce to a simmer. Heat the oil in another saucepan over medium heat. Add in the rice and cook 1 minute. Add in the stock, 1/2 c. at a time, stirring frequently and cooking till the stock has been absorbed and the rice is tender. Season with pepper and salt and keep risotto hot. Heat the oil in a frying pan over high heat. Sprinkle pepper and sea salt over the scallops. Place scallops in the pan and cook for 1 minute on each side or possibly till seared. To serve, stir the lemon zest and the spinach through the risotto and spoon onto serving plates. Top with the scallops and serve with Parmesan and lemon wedges on the side. Note: Arborio rice is the short-grain Italian rice often recommended for risottos. Start to Finish Time:"0:30" Her recipes use fresh foods in stylish combinations, and her book includes tips for buying, storing and preparing food - fast. If a meal in 30 min still seems too long, there are other options: How about Hoisin Pork in Green Onion Pancakes or possibly White Chocolate Tiramisu Both are in her "10-minute dishes" section.
Nutrition Facts : ServingSize 581 g, Calories 554, Fat 11.83 g, TransFat 0.26 g, SaturatedFat 1.04 g, Cholesterol 37 g, Sodium 1506 g, Carbohydrate 82.84 g, Fiber 2.3 g, Sugar 3.23 g, Protein 26.66 g
PAN-SEARED LEMON AND GARLIC SCALLOPS
Scallops have a reputation for being hard to cook correctly, but this recipe is really fast, easy, and oh so tasty. The key is high heat for the sear, a good nonstick pan, and clarified butter. Pairs well with risotto.
Provided by Brian Genest
Categories Seafood Shellfish Scallops
Time 1h20m
Yield 2
Number Of Ingredients 6
Steps:
- Place scallops in a bowl and sprinkle with salt. Cover and let rest in the refrigerator for 30 minutes.
- Combine 5 tablespoons warm butter, lemon juice, and garlic in a bowl; whisk until combined. Let sit at room temperature for 30 minutes.
- At the same time, remove scallops from the refrigerator and let come to room temperature, about 20 to 30 minutes.
- Melt 3 tablespoons butter in a nonstick pan over medium-high heat, making sure it does not smoke. Brush scallops with garlic mixture and add to the pan. Cook until the bottoms begin to sear and turn golden, about 2 minutes. Flip scallops, brush with garlic mixture, and cook another 2 minutes. Remove scallops from the heat and let them continue to cook while they rest, off the heat, for 5 more minutes. Plate and serve.
Nutrition Facts : Calories 675.1 calories, Carbohydrate 10.1 g, Cholesterol 232.4 mg, Fat 52.5 g, Fiber 0.1 g, Protein 42.5 g, SaturatedFat 31.7 g, Sodium 1647.9 mg, Sugar 0.4 g
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