Seared Scallops with Spinach Risotto

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!

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

Blend the spinach with a little bit of chicken broth until it turns to liquid.

Step 2

For your risotto. Saute onion and garlic until fragrant.

Step 3

Mix in the rice and stir until the rice become translucent. Add a ladle full of chicken stock gradually.

Step 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.

Step 6

For the scallops. Before seasoning the scallops make sure you completely dry it with a paper towel.

Step 7

Sear the scallops with some olive oil about 2-3 minutes on each side.

Step 8

Add in the butter, thyme, and garlic. And keep basting the scallop with butter to make it juicy.

Step 9

Remove from heat. Plate your risotto and top the scallops with asparagus heads. Serve and enjoy!