Seared Scallops with Creamy Parmesan Risotto and Wilted Spinach

Recipe Introduction

Seared Scallops with Risotto and a bright lemon finish is my comfort dinner. It pairs sweet scallops with creamy Parmesan risotto. The flavor is buttery, briny, and slightly tangy.

Quick Hook

Ever made a restaurant style seafood dish at home? I tried this after a messy takeout night. 'Oh my gosh!' it lifted my mood instantly.

Brief Overview

This dish blends classic Italian risotto technique with coastal seafood. It nods to simple seafood traditions across Europe and the Mediterranean.

Difficulty sits at medium. Prep takes about 15 minutes. Cook time runs 25 30 minutes. It yields 4 hearty servings.

Main Benefits

Scallops bring lean protein and omega goodness. The risotto adds comforting carbs and calcium from Parmesan. This makes a balanced Seafood Dinner option.

Serve it for date night or any elegant weeknight seafood dinner. Guests love this as a showy main course. It fits nicely among popular Fish Dishes and Seafood Dishes choices.

What makes it special is texture contrast. Creamy rice meets a crisp sear on top. The blade of flavor is lemon and butter.

Technique Notes and Joys

I learned how to keep the rice silky. Key timing is 18 22 minutes for cooking the rice.

For the scallops, aim for a golden crust. Sear about 1.5 2 minutes per side for best results.

This is my go-to for How to sear scallops perfectly .

I burned one batch early on. Lesson learned: dry scallops and a screaming hot pan matter. Now my friends ask for my Pan-seared scallops with risotto every holiday.

Why Try This Now

If you want a classic Scallop risotto recipe, this delivers. Try the version with Parmesan risotto with wilted spinach. It shines as a Seafood risotto with spinach and really feels gourmet.

Next up, let’s look at the ingredients. I’ll list them in order of use. Then we’ll cook step-by-step.

Ingredients & Equipment for Seared Scallops with Risotto and Spinach

I love this dish. It feels like an elegant weeknight seafood dinner. Fun fact: seafood provides about 17% of animal protein globally. Little stat, big mood.

Stock & Prep

• 5 6 cups (1.2 1.4 L) low-sodium chicken, vegetable, or seafood stock, kept warm
• 1/2 cup (120 ml) dry white wine (optional)
• Juice of 1/2 lemon (~1 Tbsp / 15 ml) reserved for finish

Risotto

• 1 1/2 cups (300 g) Arborio rice (or Carnaroli/Vialone Nano) choose short grain
• 2 Tbsp (30 ml) extra virgin olive oil
• 2 Tbsp (28 g) unsalted butter, divided
• 1 medium shallot, minced (about 1/3 cup / 50 g )
• 2 garlic cloves, minced
• 3/4 cup (75 g) freshly grated Parmesan
• Salt and pepper to taste

Spinach

• 5 oz (150 g) baby spinach
• 1 tsp (5 ml) olive oil
• Pinch of salt

Scallops

• 16 large dry sea scallops (12 16 oz / 350 450 g) total buy dry/day-boat if possible
• Kosher salt and pepper
• 1 2 Tbsp (15 30 ml) neutral high smoke oil
• 1 Tbsp (14 g) unsalted butter optional

Garnish

• Lemon wedges, chopped parsley, extra Parmesan

Quality tips

• Scallops: look for firm, dry flesh. No fishy smell.
• Rice: choose Arborio or Carnaroli for creaminess.
• Parmesan: buy a wedge and freshly grate it.

Seasoning Notes

Essential combos

• Salt, black pepper, lemon zest. Simple and bright.
• Add a pinch of crushed red pepper for heat.

Flavor enhancers

• A splash of white wine boosts acidity.
• Finish with 1 Tbsp butter for silkiness.

Quick subs

• No wine: use extra warm stock.
• No Parmesan: use Grana Padano or Pecorino, adjust salt.

Equipment Needed

Essential tools

• Heavy bottom saucepan for stock.
• Wide skillet (10 12 inch) for searing.
• Large pot for risotto.
• Ladle, wooden spoon, tongs, microplane.

Household alternatives

• Use a frying pan instead of skillet.
• A heatproof spatula works for stirring.

Honestly, I once ruined scallops by crowding the pan. Big lesson. Keep them dry. Keep the pan hot. Dinner time wins when you do.

Cooking Method

If you love restaurant vibes at home, try Seared Scallops with Risotto and wilted spinach. Oh my gosh, it looks fancy.

It’s actually doable. Fun fact: scallops go from perfect to rubbery in under 3 minutes . So focus.

Prep Steps

• Do mise en place. Pat 16 large scallops dry. Grate 3/4 cup Parmesan . Warm 5 6 cups stock and keep it simmering.
• Time savers: zest and juice lemon while stock heats. Measure rice and aromatics into small bowls.
• Safety: keep scallops chilled until the last minute. Throw away scallops that smell sharply fishy.

step-by-step Process

1. Heat stock; keep stock warm on low.
2. Sauté shallot in 1 Tbsp olive oil + 1 Tbsp butter for 1– 2 minutes . Add garlic briefly. Stir in 1 1/2 cups Arborio rice ; toast 1– 2 minutes .
3. Deglaze with 1/2 cup white wine ; stir until absorbed. Add warm stock one ladle (about 1/2 cup) at a time , stirring until mostly absorbed each time. Cook 18– 22 minutes until rice is plump and slightly firm at the center. Visual cue: creamy and loose, not gluey.
4. In last 3– 4 minutes , wilt 5 oz baby spinach in 1 tsp oil . Drain and set aside.
5. Off heat, stir in 1 Tbsp butter , 3/4 cup Parmesan , and lemon juice. Fold in spinach. Keep warm.
6. Heat a heavy skillet until very hot. Add neutral oil. Place scallops spaced apart. Sear undisturbed 1.5– 2 minutes until a deep golden crust forms. Flip, add 1 Tbsp butter , and baste 30 45 seconds . Total cook ~ 2.5– 3 minutes . Aim for interior 125 130° F (52– 54° C) for tender doneness. Visual cue: golden crust and slightly translucent center.
7. Plate risotto, top with scallops, squeeze lemon, sprinkle herbs and extra Parmesan.

Pro Tips

• Technique: always dry scallops thoroughly. Moisture kills a good sear.
• Shortcut: finish risotto off heat for silkier texture.
• Mistakes to avoid: adding cold stock, overcrowding pan, or overcooking scallops.
• make-ahead: you can cook risotto 20 minutes early. Reheat while stirring in warm stock to loosen.

This makes an elegant weeknight seafood dinner. Try it with an arugula salad. Honestly, it’ll feel like dining out.

Recipe Notes quick chat about the dish

Seared Scallops with Risotto and spinach makes me smile. Fun fact: scallops cook in under three minutes.
I learned that the hard way once.

My pan was too cool. The scallops steamed, not seared. Never again.

Serving Suggestions

For plating, spoon risotto in a shallow nest. Top with Pan-seared scallops with risotto stacked neatly.
Garnish with parsley and lemon wedges for pop.

Sides work great. Try a crisp arugula salad. Roasted asparagus or blistered cherry tomatoes pair well.
Drinks? A crisp Pinot Grigio fits.

Sparkling water with lemon also sings.
This is an Elegant weeknight seafood dinner idea.

Storage Tips

Cool risotto quickly before storing. Refrigerate in airtight containers up to 2 days.
Cooked scallops are best eaten same day.

You can freeze risotto for up to 1 month. Thaw in the fridge overnight before reheating.
Reheat gently over low heat with a splash of stock.

Avoid high heat. It makes risotto gluey.

Variations

For a dairy-free swap use olive oil and nutritional yeast. For vegetarian flair, sear king oyster mushrooms instead.
Try Parmesan risotto with wilted spinach in spring.

In winter, add saffron or sautéed mushrooms.
Those swaps keep this a flexible Seafood Dinner star.

Nutrition Basics

Per serving roughly 520 calories. About 38 grams of protein and 50 grams carbs.
Good source of lean protein and B vitamins.

Spinach adds iron and vitamin K.
Risotto gives steady energy from complex carbs.

Final thoughts

If you want a quick win, nail the sear. Pat scallops dry. Heat pan until very hot.
Sear 1.

5 2 minutes then flip and baste 30 45 seconds .
This is a great Scallop risotto recipe to impress.

Go cook it, friend. You’ll feel proud at dinner time.