Ingredients
For the scallops
- 1 tsp olive oil
- 10 oz baby spinach, washed
- 6 oz sea scallops, about 12-14
- 1 shallot, minced
- salt and fresh pepper
- 2 tsp butter
For the risotto
- 4 cups fat free chicken stock
- 1/2 cup white wine
- 1 shallot, minced
- 1 cup arborio rice
- 2 tsp butter
- salt and pepper
- 1/4 cup grated parmesan cheese
- 2 tbsp chopped parsley
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Instructions
For the scallops
- Rinse scallops, pat dry, and season with salt and pepper.
- Heat a medium pan on high, melt 1 tsp butter, and sear half the scallops until caramelized.
- Flip and cook briefly until slightly translucent. Avoid overcooking.
- Set cooked scallops aside on a warm plate.
- Repeat with the remaining scallops.
- In the same pan, sauté shallots in olive oil, add spinach, salt, and pepper, cooking until wilted.
- Serve scallops and spinach over the prepared risotto.
For the risotto
- Warm chicken stock in a small pot.
- Melt butter in a medium heavy saucepan over medium-low heat.
- Sauté shallots for about 1 minute.
- Stir in rice until coated and translucent, around 2 minutes.
- Pour in wine, salt, and pepper, stirring until absorbed.
- Gradually add and stir in stock, allowing it to be absorbed before adding more, for about 20-25 minutes.
- Mix in Parmesan cheese and parsley before serving.
Nutrition
Servings: 3, Serving Size: 3 /4 cup risotto and 5 oz scallops/spinach, Calories: 481 kcal, Carbohydrates: 16 g, Protein: 23.5 g, Fat: 17 g, Saturated Fat: 2 g, Cholesterol: 67 mg, Sodium: 628 mg, Fiber: 2.5 g, Sugar: 1.3 g, WW Points: 12
