Scallops with Risotto

Scallops with Risotto

I found this recipe on Pinterest and it was delicious. 

It was my first time making Risotto--It's always intimidated me...

constant stirring for 25 minutes--No thank you. But it was

worth the arm work out. 

 RISOTTO:

• 1 tablespoon butter
• 1 minced clove garlic
• 1 minced shallot
• 1 cup arborio rice
• ½ cup white wine
• About 3 cups of chicken broth
• ½ cup Parmesan cheese

SEARED SCALLOPS:

• 1 tablespoon olive oil
• 1 pound jumbo scallops

SAUTEED SPINACH OR KALE:

• 1 tablespoon olive oil
• 1 clove chopped garlic
• 4 cups spinach 
• Pinch of red pepper flakes

BROWN BUTTER:

• 3 tablespoons butter

INSTRUCTIONS

Make the risotto first. 
Risotto: In a medium non-stick sauce pan melt the butter. Add the garlic and shallots and saute for a minute or two, until soft. Add rice, stir to coat with butter. Add the white wine. Then comes the arm workout.Add the broth, ½ cup at a time, letting each 1/2 cup be absorbed before adding the next 1/2 cup until all or almost 3 cups are used. The process will go a little faster if you heat your chicken broth.  Add the Parmesan, salt and pepper to taste.
Let the risotto sit on the back burner with the cover on to let it rest for the few minutes it will take you to make the rest. Get a pan for each of these and make all 3 at the same time and they should all be ready together while the risotto had time to sit. Scallops: Heat olive oil skillet. Pat scallops dry , sprinkle with salt, and add to pan. The pan should be hot enough that they sizzle. Cook for about 2-3 minutes and flip over. They should have a pretty golden brown exterior and an opaque inside. 

 Sautéed Spinach: Heat the oil over medium low heat. Add the garlic. Add the spinach and stir until wilted. Sprinkle with red pepper flakes.
Brown Butter: Add butter to skillet over medium heat and stir it while watching it closely - when it starts to look golden and foamy, remove from heat.  

Assemble in a bowl with Risotto, few scallops, spinach and drizzle with brown butter and garnish with Parmesan cheese.