- Richard Costes
Parmesan Risotto with Brown Butter Scallops and Sautéed Spinach

(Cooking for 1 - Adjust Accordingly)
TIPS:
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.
INGREDIENTS:
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
DIRECTIONS:
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:
Use a non-stick skillet for this and melt the butter.
Add in garlic and shallots and saute for a minute and a half - when the shallots seem soft they're done.
Add in the rice and stir, letting it toast in the butter for a few moments.
Add in the white wine, stir a few moments more.
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.
Add the Parmesan and stir.
Salt and pepper to taste.
Set aside!
Sauteed Spinach
Heat oil in the pan.
Add in the garlic and stir for a minute.
Add spinach, stirring until its wilted and cooked
Scallops
Pat the scallops dry and season with salt.
Heat oil in the pan.
Add the scallops - cook for 2 to 3 minutes each side. They should be a golden brown color.
Brown Butter
Put some butter on a clean skillet over low to medium heat, stirring constantly.
When it starts to foam and turn a golden brown color - its done.
Drizzle over everything! (I forgot to take a picture after I did this)