Seared Scallops On Lemon And Spinach Risotto Recipe

Name: Seared Scallops On Lemon And Spinach Risotto
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 tablespoon oil; cracked black pepper and sea salt; 1 lb scallops (I use the big, fat sea scallops); 5 1/2 cups vegetable stock; 2 tablespoons oil; 2 cups arborio rice; 2 teaspoons lemon rind, grated; 6 1/2 ounces baby spinach leaves (about 3 cups, well packed); cracked black pepper and sea salt; parmesan cheese, shavings

Servings: persons

1 tablespoon oil
cracked black pepper and sea salt
1 lb scallops (I use the big, fat sea scallops)
5 1/2 cups vegetable stock
2 tablespoons oil
2 cups arborio rice
2 teaspoons lemon rind, grated
6 1/2 ounces baby spinach leaves (about 3 cups, well packed)
cracked black pepper and sea salt
parmesan cheese, shavings

1
To cook the lemon and spinach risotto, place the stock in a saucepan over medium-high heat and allow to come to a boil then reduce to a simmer.
2
Heat the oil in another saucepan over medium high heat. Add the rice and cook for 1 minute. Add the stock, 2 cups at a time, stirring frequently and cooking until all the stock has been absorbed. Continue adding cups of stock until all the stock has been absorbed and the rice is tender. Season with pepper and sea salt and keep risotto warm.
3
Heat the oil in a frying pan over high heat. Sprinkle pepper and sea salt over the scallops. Place scallops in the pan and cook for 20-30 seconds on each side or until seared.
4
To serve, stir the lemon rind and the spinach through the risotto and spoon onto serving plates. Top with the scallops and serve with lemon wedges and parmesan on the side.

464

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 1 tablespoon oil, cracked black pepper and sea salt, 1 lb scallops (I use the big, fat sea scallops), 5 1/2 cups vegetable stock, and more.

Yes, Seared Scallops On Lemon And Spinach Risotto falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Seared Scallops On Lemon And Spinach Risotto

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