Ingredients
1cupArborio rice
2tspbutter
1shallot,minced
½cupwhite wine
4cupschicken stock,fat free
salt and pepper
¼cupParmesan cheese,grated
2tbspparsley,chopped
16ozsea scallops,(about 12 to 14 pieces)
salt and fresh pepper
2tspbutter
1tspolive oil
1shallot,minced
10ozbaby spinach,washed
Preparation
Heat chicken stock in a small pot.
In a medium-size heavy saucepan, add butter on medium-low heat. Add shallots and sauté for about 1 minute.
Add rice mixing well for about 2 minutes until well coated and translucent.
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, then add another ladle. Continue adding and stirring for about 20 to 25 minutes until all broth is absorbed.
Add parmesan cheese and parsley, mix well and serve.
Wash scallops and pat dry with a paper towel. Season with salt and pepper.
Heat a medium-size pan on a high flame. When the 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 for about 1 or 2 minutes, until the center is slightly translucent and the bottom is seared. Be careful not to overcook.
Remove from the pan and set aside on a warm plate.
Add 1 teaspoon butter and cook remaining scallops.
Add olive oil to the pan and sauté shallots, add spinach, salt, and pepper. Toss until spinach wilts.
Serve spinach and risotto topped with scallops.
