• Richard Costes

Parmesan Risotto with Brown Butter Scallops and Sautéed Spinach

(Cooking for 1 - Adjust Accordingly)


Make sure your pan is HOT when you cook the scallops.

Risottos can seem like a lot of work, but honestly, I like to just put some music on and relax while Im cooking a risotto. I get into a zone and its almost like meditating. Bonus: the aroma of the wine/garlic/shallots is SUPER comforting.



Parmsesan Risotto

  • 1/4 tablespoon butter

  • 1 minced garlic clove

  • 1 minced small shallot

  • 1/4 cup of Arborio rice

  • 2 tablespoons of white wine

  • low sodium chicken broth

  • 2 tablespoons of Parmesan cheese

Sauteed Spinach

  • 1 tablespoon of olive oil

  • 1 clove of minced garlic

  • 1 cup of spinach

Seared Scallops

  • 1 tablespoon of grapeseed oil

  • scallops (I like to get the biggest ones possible)

Brown Butter

  • 2 tablespoons butter



We will cook the Parmesan Risotto first, then cook the spinach and scallops at the same time, and finish up with the brown butter.

Parmesan Risotto:

  1. Use a non-stick skillet for this and melt the butter.

  2. Add in garlic and shallots and saute for a minute and a half - when the shallots seem soft they're done.

  3. Add in the rice and stir, letting it toast in the butter for a few moments.

  4. Add in the white wine, stir a few moments more.

  5. Slowly begin adding in chicken broth - about 1/4-1/2 a cup at a time, letting it simmer and stirring as it does so. When the liquid is almost evaporated - add in some more. Keep doing this until the rice is the texture you want - soft and creamy.

  6. Add the Parmesan and stir.

  7. Salt and pepper to taste.

  8. Set aside!

Sauteed Spinach

  1. Heat oil in the pan.

  2. Add in the garlic and stir for a minute.

  3. Add spinach, stirring until its wilted and cooked


  1. Pat the scallops dry and season with salt.

  2. Heat oil in the pan.

  3. Add the scallops - cook for 2 to 3 minutes each side. They should be a golden brown color.

Brown Butter

  1. Put some butter on a clean skillet over low to medium heat, stirring constantly.

  2. When it starts to foam and turn a golden brown color - its done.

  3. Drizzle over everything! (I forgot to take a picture after I did this)

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