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Seared Scallops Over Wilted Spinach And Parmesan Risotto

Skinnytaste
  • 30 minutes
  • Serves 3

INGREDIENTS

1 cup

arborio rice

10 ozs

baby spinach

2 tsps

butter

4 cups

chicken stock

1 tsp

olive oil

1/4 cup

parmesan cheese

2 tbsps

parsley

3 servings

salt and pepper

16 ozs

sea scallops

1

shallot

1/2 cup

white wine