Scallops on Parmesan Risotto
Servings:
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Ingredients
Instructions
Nutrition
| 400 g | Scallops | |
| 2 | Shallots | |
| 40 g | Spinach | |
| 4 tsp | Butter | |
| 115 g | Parmesan | |
| 220 g | Arborio rice | |
| 15 g | Fresh parsley | |
| 120 ml | White wine | |
| 950 ml | Chicken stock | |
| 1 tsp | Olive oil |
- To make the risotto, add butter to a medium size heavy sauce pan on medium-low heat. Add half the shallots and sauté about 1 minute. Add rice, mixing well until well coated and transluscent, about 2 minutes.
- Add wine, salt and pepper to taste, and mix well until absorbed into the rice. Ladle 1 cup of stock into rice mixture and mix until all stock is absorbed, and continue adding and stirring until all broth is absorbed, about 20-25 minutes.
- Meanwhile, wash scallops and pat dry with a paper towel, ensuring to dry very well for the best sear. Season with salt and pepper. Heat a pan on high heat. When the pan is hot, melt 1/4 the butter and place half of the scallops in the pan.
- Sear without touching them for 3-4 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. Repeat with the other half of the scallops.
- Add olive oil to the pan and sauté shallots, add spinach, salt and pepper. Toss until spinach wilts, 2 to 3 minutes. Stir parmesan cheese and parsley into the finished risotto, then top with the spinach and the scallops and serve.
Fat:
21g
Saturates:
10.3g
Sugars:
6.8g
Protein:
43.6g
Carbs:
79.3g
Fiber:
1g
60.4%
Calories
80.1%
Carbs
51.3%
Protein
52.5%
Fat
4%
Fiber