Seared Scallops Over Wilted Spinach And Parmesan Risotto Recipe 435

SEARED SCALLOPS OVER WILTED SPINACH AND PARMESAN RISOTTO RECIPE - (4.3/5)

Seared Scallops over Wilted Spinach and Parmesan Risotto Recipe - (4.3/5) image

Provided by joanmarie

Number Of Ingredients 15

Ingredients

1 cup arborio rice
2 tsp butter
1 shallot, minced
1/2 cup white wine
4 cups fat free chicken stock
salt and pepper
1/4 cup grated parmesan cheese
2 tbsp chopped parsley
Heatchicken stock in a small pot.
16 oz (about 12-14) sea scallops
salt and fresh pepper
2 tsp butter
1 tsp olive oil
1 shallot, minced
10 oz baby spinach, washed

Steps:

In a medium size heavy sauce pan, add butter on medium-low heat. Add shallots, sauté about 1 minute. Add rice mixing well until well coated and transluscent, about 2 minutes. Add wine, salt and pepper and mix well until it is absorbed into the rice. Ladle 1 cup stock into rice and mix until all stock is absorbed, add another ladle, and continue adding and stirring until all broth is absorbed, about 20-25 minutes. Add parmesan cheese and parsley, mix well and serve. Seared Scallops over Wilted Spinach Gina's Weight Watcher Recipes Servings:3 •Size:5 oz •Time:10 minutes •Calories:172 •Points:3.5 pts Wash scallops and pat dry with a paper towel. Season with salt and pepper. Heat a medium size pan on a high flame. When pan is hot, melt 1 tsp butter and place half of the scallops in the pan. Sear without touching them for a few minutes until the bottom forms a nice caramel colored crust. Turn over and cook about another minute or 2, until the center is slightly translucent (you can check this by viewing them from the side) and the bottom is seared. Be careful not to overcook. Remove from the pan and set aside on a warm plate. Add addition tsp butter and cook remaining scallops. Add olive oil to the pan and sauté shallots, add spinach, salt and pepper. Toss until spinach wilts. Serve over spinach over risotto topped with scallops.

SCALLOP RISOTTO

Scallop Risotto image

Provided by Wanna Make This?

Categories main-dish

Time 35m

Yield 2 servings

Number Of Ingredients 12

Ingredients

6 cups fish stock
3 tablespoons extra-virgin olive oil
3 tablespoons unsalted butter
1 shallot, finely diced
Kosher salt and freshly ground black pepper
3/4 cup arborio rice
1/3 cup dry white wine
8 ounces pencil (thin) asparagus
1/4 cup finely grated Parmesan, plus more for serving
Zest and juice of 1 lemon
10 sea scallops, "foot" muscles removed, scallops patted dry
2 tablespoons chopped fresh chives

Steps:

Heat the stock in a medium saucepan over medium heat; lower the heat so the stock stays warm without simmering.
Heat 1 tablespoon of the oil and 1 tablespoon of the butter in a medium saucepan over medium heat. Add the shallot, season with salt and cook, stirring occasionally, until softened, about 1 minute. Add the rice, season with salt and cook, stirring occasionally, until the rice is coated and fragrant, about 1 minute. Add the wine and cook, stirring constantly, until completely absorbed, about 1 minute.
Ladle about 1/4 cup hot stock into the risotto and cook, stirring, until absorbed. Continue to add the stock in additions of about 1/4 cup, gradually working up to 1/2-cup additions, stirring until absorbed before adding more. Continue adding broth and stirring until the rice is tender and creamy, about 18 minutes. (You may have leftover stock, or may need to add a little water if you run out; this will depend on your rice.)
While the rice cooks, trim the woody end of the asparagus off and cut the stalks into 3/4-inch pieces.
Once the rice is cooked, remove the pan from the heat and stir in the asparagus, remaining 2 tablespoons butter, the Parmesan, lemon juice and lemon zest, stirring until the risotto is creamy. Add a splash of water to loosen, if necessary. Season with salt and pepper if needed.
Heat a medium nonstick skillet over high heat and add the remaining 2 tablespoons oil. Season the scallops with salt and pepper and add them to the skillet. Cook, undisturbed, until browned and crisp on the bottom, 2 to 3 minutes. Flip the scallops and continue to cook until just cooked through, about 1 more minute. Transfer to a plate.
Divide the risotto between bowls and top with the scallops; sprinkle with chives and more Parmesan.

SEARED SCALLOPS ON LEMON AND SPINACH RISOTTO

Seared Scallops on Lemon and Spinach Risotto image

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

Ingredients

1 tablespoon oil
cracked black pepper and sea salt
1 lb scallops (I use the big, fat sea scallops)
5 1/2 cups vegetable stock
2 tablespoons oil
2 cups arborio rice
2 teaspoons lemon rind, grated
6 1/2 ounces baby spinach leaves (about 3 cups, well packed)
cracked black pepper and sea salt
parmesan cheese, shavings

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

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