Monday, May 17, 2010

Scallops and Spinach Risotto

I bought some delicious looking scallops the other day, but didn't really know what to do with them since I have never cooked with scallops before.  So I looked up a few ways to make them, and decided to try a mix of several things I read and combine it with one of my favorite things to eat... risotto.  I happened to have some spinach at home, and thought that would complement it well.  It turned out great!  It is a dish that has a lot of moving parts, but in the end it was worth it!

Scallops and Spinach Risotto

1/2 Onion - Chopped
1-2 Cloves Garlic - minced
3/4 cup Arborio Rice
1 box Chicken Broth
Olive Oil
1 loosely packed cup Spinach (rinsed, drained, and stems cut off)
1/2 lb Bay Scallops
1/2 - 1 cup White wine
1/4 cup Parmesan Cheese
1 lemon (juice and some of rind)

1. Bring Stock to a boil in a medium Saucepan.

2. Separately, in a large pan, heat 1 Tbs olive oil and 1 Tbs butter over med-high heat. Add the Onion and garlic and cook until the onion is transparent.

3. Pour in the rice and stir for 1 minute; add 1/2 - 3/4 cup wine and stir until it's absorbed.

4. Add the stock - 1 ladle-full at a time - and stir frequently until it's absorbed. Repeat this step until the rice is al dente (20 mins or so).  Halfway through cooking add a squeeze of lemon and 1 tsp grated lemon rind.

5. In the meantime, clean spinach and rinse scallops.  Pat scallops dry.  In a small pan heat 1 tsp of oil (can also mix in 1 Tbs butter), and add garlic as well as 1 Tbs of onion. once the onion is translucent add spinach and cook until wilted (can also add grated lemon rind or lemon juice).  Remove to plate.

6.  When there is only about 5 minutes left on the Risotto, add 1 Tbs of olive oil to the pan used for the spinach and heat over med-high heat.  Add scallops and then garlic.  Cook, stirring for 2 minutes.  Add 1/4 -1/2 cup white wine and half the juice of a lemon.  Let continue to cook for another 2-3 minutes.

7. When the risotto is finished cooking, remove from heat and stir in Parmesan cheese and sprinkle with salt and pepper to taste.  Add spinach and 1/2 of scallops.  Serve topped with scallops Parmesan cheese and lemon wedge.

1 comment:

Karen said...

I love risotto and have put spinach in it before, but the scallops are a great idea... I could make a meal of that :)


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