Pan-Seared Scallops With Parmesan Risotto And Sautéed Spinach
Pan-Seared Scallops with Parmesan Risotto and Sautéed Spinach
Servings: 4
Prep time: 15 MinCook time: 30 MinTotal time: 45 Min
One of our favorite easy scallop meals!
Ingredients
Parmesan Risotto
- 2 tbsps Salted Butter
- 4 Garlic Cloves (Minced)
- 1 Large Shallot (Minced)
- 1 cup Arborio Rice (Overflowing Cup)
- 1/2 cup
- Dry White Wine (Pinot Grigio, Sauvignon Blanc, etc. Something you would drink a glass of while cooking)
- 4 cups Chicken Broth
- 1/2 cup Parmesan Cheese (We love Locatelli Grated Pecorino Romano)
- Salt (Maldon flakes on top is the BEST) + Pepper
- Parsley (Optional for Sprinkling on top)
Sautéed Spinach
- Glug of Olive Oil
- 3 Garlic Gloves (Minced)
- 8 cups Spinach (roughly 1/2 of 16oz box/bag) or more if you want to be super healthy ; )
Pan- Seared Scallops
- Glugs and Glugs of Olive Oil
- 1lb Jumbo Scallops (U10s or U12s) -- Roughly 4 Scallops per serving
- Salt + Pepper
Instructions
Risotto
- Note** This is the longest step of the meal (30 minutes is best for the most creamy delicious risotto) so get it started ASAP.
- In a large sauté pan over medium heat, melt the butter.
- Add the garlic and shallots. Sauté until soft and fragrant (3-5 mins).
- Add the arborio rice, stir to coat with butter. Add wine and enjoy the sizzle!
- (This is the long part)
- Slowly add the broth and stir/simmer until the rice is soft and creamy. About 1/2 cup at a time.
- **Do not let the mixture boil if trying to rush this process which can be done on medium heat. Slow and Low is always BEST!
- Add the parmesan, salt and pepper and stir together. YUM!
Spinach
- Using a pan with lid, add a few glugs of olive oil.
- Add minced garlic and sauté until 1-2mins until fragrant.
- Slowly add spinach as it reduces in pan. (Using the lid helps to wilt the spinach faster)
- **Please note -- start the spinach about 5 minutes before you're ready to serve as you do not want the spinach to over wilt.
Scallops
- Prepare scallops by removing all moisture! This is SUPER important. Eco-friendly use a kitchen towel to pat the scallops until completely dry (or paper-towel). This is the key to the best pan seared scallops!
- Put a large cast-iron (or non-stick) pan over HIGH heat, add glugs of oil to coat pan.
- Salt scallops and add scallops to smoking hot pan **do not overcrowd scallops -- cook in small batches.
- Cook scallops for 1-2 minutes on each side and set cooked scallops aside as you work through batches.
- Just before serving, add a few pads of butter to hot pan and put cooked scallops in pan to coat in hot butter.
- Serve with sides and enjoy!
