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Easy Seared Scallops with Spinach

This recipe features perfectly seared sea scallops served over a bed of sautéed baby spinach and creamy Parmesan risotto, making it ideal for a quick and elegant dinner.
Prep : 10 Total : 25 minutes
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Ingredients
  

Main Ingredients

  • 1 cup arborio rice
  • 2 tsp butter
  • 1 shallot shallot, minced
  • 0.5 cup white wine optional for deglazing
  • 4 cup fat-free chicken stock heated
  • 0.25 cup parmesan cheese, grated
  • 2 tbsp fresh parsley, chopped
  • 16 oz sea scallops about 12-14 scallops, patted dry
  • 2 tsp butter for searing scallops
  • 1 tsp olive oil for sautéing spinach
  • 1 shallot shallot, minced for spinach
  • 10 oz baby spinach washed
  • salt and pepper to taste for scallops, risotto, and spinach

Instructions
 

Preparation Steps

  • Heat chicken stock in a small pot and keep warm.
  • In a medium saucepan, melt 2 tsp butter over medium-low heat. Add minced shallot and sauté for about 1 minute until translucent.
  • Add arborio rice and stir to coat with butter and shallots, cook about 2 minutes until rice is translucent.
  • Pour in white wine, season with salt and pepper, and stir until the liquid is absorbed.
  • Add warm chicken stock 1 cup at a time, stirring frequently and letting the liquid absorb before adding more. Continue for 20-25 minutes until rice is creamy and tender.
  • Stir in grated parmesan cheese and chopped parsley, then remove from heat and keep warm.
  • Season sea scallops with salt and pepper. Heat a large skillet on high. Add 1 tsp butter and sear half the scallops without moving until a caramelized crust forms, about 2-3 minutes. Flip and cook another 1-2 minutes until center is slightly translucent. Remove scallops and keep warm.
  • Repeat with the remaining scallops and 1 tsp butter.
  • Add olive oil to the skillet, sauté minced shallot until fragrant, then add baby spinach, salt, and pepper. Cook and toss until spinach is wilted, about 2-3 minutes.
  • Serve the seared scallops over the Parmesan risotto topped with wilted spinach.

Notes

This dish is perfect for weeknight dinners or special occasions. For a richer risotto, use chicken broth with some fat. You can also add a squeeze of lemon juice to spinach for extra brightness.