Pan Seared Sea Scallops with Parmesan Risotto and Wilted Spinach

I blame two things on this recipe.

  • Saltwater Grill in Panama City Beach, FL and their foodporn Pan Seared Diver Sea Scallops.
  • SkinnyTaste.com for posting this recipe that is remarkably similar to the entree at Saltwater Grill. Another win from Pinterest.

This was our first attempt at this recipe. The sear is darker on these scallops than both Saltwater Grill and SkinnyTaste.com, but the texture was right. I may try to sear in something other than cast iron next time. Scallops are on a One Day Sale at the local Whole Foods next Friday. So I may get another chance to do this sooner than later. The risotto was rich and creamy. Consider this a marriage building meal. It is not easy for one person to manage the risotto and the scallops at the same time. So this dinner was a team sport.

Seared Scallops over Wilted Spinach and Parmesan Risotto

Parmesan Risotto
Gina’s Weight Watcher Recipes
Servings: 3 • Size: 3/4 cup • Time: 30 minutes • Calories: 309 • Points: 6.5 pts

  • 1 cup arborio rice
  • 2 tsp butter
  • 1 shallot, minced
  • 1/2 cup white wine
  • 4 cups fat free chicken stock
  • salt and pepper
  • 1/4 cup grated parmesan reggiano cheese
  • 2 tbsp chopped parsley

Heat chicken stock in a small pot.

In a medium size heavy sauce pan, add butter on medium-low heat. Add shallots, sauté about 1 minute.

Add rice mixing well until well coated and transluscent, about 2 minutes.

Add wine, salt and pepper and mix well until it is absorbed into the rice.

Ladle 1 cup stock into rice and mix until all stock is absorbed, add another ladle, and continue adding and stirring until all broth is absorbed, about 20-25 minutes. Add parmesan cheese and parsley, mix well and serve.

Seared Scallops over Wilted Spinach
Gina’s Weight Watcher Recipes
Servings: 3 • Size: 5 oz • Time: 10 minutes • Calories: 172 • Points: 3.5 pts

  • 16 oz (about 12-14) sea scallops
  • salt and fresh pepper
  • 2 tsp butter
  • 1 tsp olive oil
  • 1 shallot, minced
  • 10 oz baby spinach, washed

Wash scallops and pat dry with a paper towel. Season with salt and pepper.

Heat a medium size pan on a high flame. When pan is hot, melt 1 tsp butter and place half of the scallops in the pan.

Sear without touching them for a few minutes until the bottom forms a nice caramel colored crust. Turn over and cook about another minute or 2, until the center is slightly translucent (you can check this by viewing them from the side) and the bottom is seared. Be careful not to overcook. Remove from the pan and set aside on a warm plate. Add addition tsp butter and cook remaining scallops.

Add olive oil to the pan and sauté shallots, add spinach, salt and pepper. Toss until spinach wilts.

Serve over spinach over risotto topped with scallops.

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