Ingredients

• Risotto
• 1 cup arborio rice
• 1 tsp. butter
• 1 shallot, minced
• 1/2 cup white wine
• 4 cups chicken stock
• Salt & pepper
• 1/4 cup grated parmesan cheese
• 1 tbsp. chopped parsley
• Scallops
• 16oz sea scallops
• Salt & pepper
• 2 tsp. butter
• 1 tsp. olive oil
• 1 shallot, minced
• 10oz baby spinach

Directions

1. For the Risotto:
2. In a medium saucepan, melt butter on medium-low heat. Add shallots and sauté for 1 minute, or until fragrant.
3. Add rice, mixing well until coated and translucent, about 2 minutes.
4. Add wine, salt, and pepper, and mix well until absorbed into the rice.
5. Ladle 1 cup stock into rice, mix until absorbed. Continue this process until all stock has been absorbed by the rice. Rice should be al dente (a bit chewy in the center). This process will take about 20-25 minutes.
6. Add parmesan cheese and parsley, mix well and put aside.
7. For the Scallops:
8. Wash the scallops and pat dry with paper towel. Season with salt and pepper.
9. Heat a medium-sized skillet on high heat. When pan is hot, melt 1 tsp. butter and place scallops in the pan. (If necessary, work in batches of scallops, to avoid overcrowding the pan.)
10. Sear without moving the scallops for a few minutes, until the bottom forms a crust. Turn over the scallops and cook for another 1-2 minutes, until the center is slightly translucent and the bottom is seared.
11. Remove from pan and set aside on a warm plate.
12. Add olive oil to the scallop pan, and sauté shallots. Add spinach, salt, and pepper. Toss until spinach wilts, 2-3 minutes.
13. Serve scallops on a bed of spinach over risotto.