By Arjay Bondoc
Seared Scallops with Spinach Risotto
9 steps
Prep:10minCook:25min
Fine and divine tasting scallop and a rich creamy Spinach risotto. Added some asparagus tips for a perfect texture. Simple and fancy date night dish. Happy cooking!
Updated at: Wed, 16 Aug 2023 20:31:12 GMT
Nutrition balance score
Unbalanced
Glycemic Index
57
Moderate
Glycemic Load
57
High
Nutrition per serving
Calories1172.6 kcal (59%)
Total Fat46.6 g (67%)
Carbs100.2 g (39%)
Sugars4.8 g (5%)
Protein35.6 g (71%)
Sodium3398.7 mg (170%)
Fiber1.7 g (6%)
% Daily Values based on a 2,000 calorie diet
Ingredients
2 servings
Instructions
Step 1
Blend the spinach with a little bit of chicken broth until it turns to liquid.
spinach2 cupsStep 2
For your risotto. Saute onion and garlic until fragrant.
white onion1 
garlic2 clovesStep 3
Mix in the rice and stir until the rice become translucent. Add a ladle full of chicken stock gradually.
arborio rice1 cup
chicken broth5 cupsStep 4
Repeat the process until the rice is cooked through.
Step 5
Add in the parmesan cheese and season with salt and pepper to taste.
parmesan cheese3 TbspStep 6
For the scallops. Before seasoning the scallops make sure you completely dry it with a paper towel.
scallops0.75 lbStep 7
Sear the scallops with some olive oil about 2-3 minutes on each side.
olive oil2 TbspStep 8
Add in the butter, thyme, and garlic. And keep basting the scallop with butter to make it juicy.
garlic2 cloves
butter5 Tbsp
thyme1 sprigStep 9
Remove from heat. Plate your risotto and top the scallops with asparagus heads. Serve and enjoy!
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