Scallops with Parmesan Risotto
Scallops with Parmesan Risotto

Scallops with Parmesan Risotto

Jul 25, 2023

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Course
Entree

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. 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. Pour in white wine & stir. Start adding in chicken broth about ¾ cup at a time until all broth is in.
  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. 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. Saute spinach in large pan with the other 2 grated cloves of garlic until wilted, use pan lid if it helps.
  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. Plate risotto, scallops & spinach and grate with additional Parmesan to serve.

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