Name: Seared scallops with parmesan risotto
Prep time: 25 min
Cook time: 15 min
Total time: 40 min
Yield: 1 serving
Ingredients: 5 oz sea scallops, patted dry; 1/4 cup Arborio rice; 1 1/2 cups vegetable broth; 1 tbsp grated parmesan cheese; 3/4 tsp salted butter; 1 tsp extra virgin olive oil; 2.5 oz baby spinach; 1 clove garlic, minced; 1/4 medium yellow onion, finely diced; 1/4 tsp salt; 1/4 tsp black pepper; 1/2 cup water

Instructions

Prep 25 min · Cook 15 min

Combine the vegetable broth and water in a small pot and bring to a bare simmer over low heat.
In a medium saucepan, heat half the olive oil over medium heat. Add the onion and half the salt, cooking for 3 minutes until translucent.
Add the rice to the saucepan. Cook for 2 minutes, stirring often, until the edges of the grains are translucent.
Add the warm broth mixture to the rice one ladle at a time, stirring often. Wait for the liquid to be mostly absorbed before adding the next ladle. Continue for 18 to 20 minutes until the rice is tender but creamy.
While the rice cooks, heat the remaining olive oil in a 12-inch skillet over medium heat. Add the garlic and cook for 1 minute. Add the spinach and the rest of the salt, tossing for 2 minutes until wilted. Transfer to a plate and wipe the skillet dry.
Season the dry scallops with black pepper. Heat the butter in the skillet over high heat. Once the butter foams, add the scallops. Cook for 2 minutes without moving them. Flip and cook for 1 minute more. Done when opaque and firm to the touch, 145°F.
Stir the parmesan cheese into the finished risotto. Place the risotto on a plate, top with the scallops, and serve the spinach on the side.

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Ingredients

Instructions

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