Scallops with Parmesan Risotto

Ingredients

• 18 large scallops
• 1 stick unsalted butter
• 4 cloves garlic, grated
• 1 shallot, minced
• 1 cup dry white wine
• 2 cups arborio rice
• 8 cups chicken broth
• 1 ½ cups Parmesan, grated
• ¼ cup Greek olive oil
• 8 cups baby spinach

Instructions

1. 1
   Melt 2 tablespoons of the butter in large pan over med heat, and add 2 grated cloves of garlic & minced shallot for just a minute, then add in rice and stir to coat.
2. 2
   Pour in white wine & stir. Start adding in chicken broth about ¾ cup at a time until all broth is in.
3. 3
   Stir in parmesan cheese and add salt & pepper. Turn to lowest setting possible and cover to keep from drying out while moving on to next steps.
4. 4
   While risotto is simmering, salt & pepper scallops and put in med-high heat cast iron skillet that has some olive oil in it. Cook a few minutes each side, remove when cooked.
5. 5
   Saute spinach in large pan with the other 2 grated cloves of garlic until wilted, use pan lid if it helps.
6. 6
   Take the rest of the stick of butter and melt in small pan over medium heat until it gets browned. Remove at this point so it doesn’t burn.
7. 7
   Plate risotto, scallops & spinach and grate with additional Parmesan to serve.