Seared Scallops over Wilted Spinach and Parmesan Risotto
Adapted from Skinny Taste
1 cup arborio rice
2 teaspoons olive oil
1 shallot, minced
1/2 cup white wine
4 cups fat free chicken stock
salt and pepper
1/4 cup grated parmesan cheese
2 Tablespoons chopped parsley
1. Heat chicken stock in a small pot.
2. In a medium size heavy sauce pan, add olive oil on medium-low heat. Add shallots, sauté about 1 minute. Add rice mixing well until well coated and translucent, about 2 minutes.
3. Add wine, salt and pepper and mix well until it is absorbed into the rice.
4. 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.
5. Add parmesan cheese and parsley, mix well and serve.
Seared Scallops over Wilted Spinach
16 oz (about 12-14) sea scallops
salt and fresh pepper
2 teaspoon butter
1 teaspoon olive oil
1 shallot, minced
1 garlic cloves, minced
10 oz baby spinach, washed
1. Wash scallops and pat dry with a paper towel. Season with salt and pepper.
2. Heat a medium size pan on a high flame. When pan is hot, melt 1 teaspoon 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. They should look like this:
3. Remove from the pan and set aside on a warm plate. Add additional 1 teaspoon butter and cook remaining scallops.
4. Add olive oil to the pan and sauté shallots and garlic – add spinach, salt and pepper. Toss until spinach wilts.
5. Serve over spinach over risotto topped with scallops. Serves 4.
Nutrition Notes: In addition to their B12, scallops are a very good source of omega-3 fatty acids, magnesium and potassium, three other nutrients that provide significant benefits for the cardiovascular system. Scallops also have a good about of tryptophan – it’s not just in your Thanksgiving turkey!
Taste Test: Scallops are so delicious I just wish they weren’t so expensive! I love the combo of spinach and the creamy risotto! So yummy! When I eat this, I feel like I’m in an expensive restaurant - it just feels like a special meal! Enjoy!
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