Easy Elegant Scallops Over Creamy Spinach Parmesan Risotto

There’s something truly magical about a creamy risotto paired with perfectly seared scallops. This Scallops over Wilted Spinach Parmesan Risotto recipe is a celebration of textures and flavors—silky risotto infused with garlic and Parmesan, fresh vibrant spinach, and succulent scallops with a golden crust. It’s the kind of dish that feels fancy yet is surprisingly easy to pull off, making it one of the best choices for easy weeknight dinners or impressing guests at a quick family meal.

Whether you’re craving healthy comfort food or looking for a meal that fits seamlessly into your protein meal plan, this dish offers a balanced combo of protein, greens, and wholesome grains. And the best part? It’s naturally gluten-free and can be adapted to suit dairy-free or vegetarian preferences, making it versatile for almost any diet.

Why You’ll Love This Recipe

This dish strikes a perfect balance between indulgence and health. The risotto is luxuriously creamy but light enough that you won’t feel weighed down. The scallops add a delicate sweetness and satisfyingly meaty bite, while the spinach brings freshness and color to every forkful.

It’s ideal for date nights or special dinners but simple enough for a relaxed weeknight. Plus, it’s a high protein meal that fuels your body and satisfies your taste buds without complicated steps or hard-to-find ingredients.

What Makes This Recipe Special?

The magic lies in the layering of flavors and textures. Toasting the Arborio rice before adding liquid ensures each grain absorbs flavor and cooks evenly, resulting in that signature creamy texture risotto is loved for.

Wilted garlic spinach adds brightness and a subtle earthiness that complements the richness of the Parmesan. And those scallops? When seared properly, they develop a caramelized crust that locks in their natural sweetness, creating a mouthwatering contrast against the creamy base.

This dish is a gorgeous centerpiece that looks restaurant-worthy but comes together with simple ingredients and straightforward cooking techniques.

Ingredients

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• 1 cup Arborio rice
• 4 cups chicken or vegetable broth (warmed)
• 1 tbsp olive oil
• 2 tbsp butter, divided
• 1 small shallot, finely chopped
• 2 cloves garlic, minced, divided
• ½ cup dry white wine (optional)
• 2 cups fresh spinach, roughly chopped
• ½ cup grated Parmesan cheese
• Salt & freshly ground black pepper, to taste
• 8–12 large sea scallops, patted dry
• 1 tbsp olive oil (for scallops)
• Fresh parsley or lemon zest, for garnish

How to Make It Step-by-Step

Start by warming your broth in a saucepan—keeping it hot ensures your risotto cooks evenly and stays creamy.

In a large, wide pan, heat the olive oil and 1 tablespoon of butter over medium heat. Add the shallot and half the minced garlic and sauté gently until translucent, about 2 to 3 minutes.

Stir in the Arborio rice, letting it toast lightly for 1 to 2 minutes. This step is essential—it locks in the nutty flavors and helps the rice absorb liquid gradually without becoming mushy.

Pour in the white wine if you’re using it. Stir until it’s mostly absorbed by the rice, releasing that subtle acidity and aroma.

Now comes the broth: add it one ladle at a time, stirring often. Allow each addition to be absorbed before adding more. This gradual cooking technique builds risotto’s signature silky texture.

After about 10 minutes, stir in the chopped spinach and the remaining garlic. The spinach wilts beautifully and infuses the risotto with fresh, green notes.

Keep adding broth and stirring until the rice is al dente and creamy—about 18 to 20 minutes total.

Remove the pan from heat, then stir in the remaining butter and Parmesan cheese. Season with salt and pepper to taste, cover, and let it rest for a minute.

While the risotto is resting, heat a separate skillet over medium-high heat. Pat your scallops dry—this helps them sear perfectly—and season them with salt and pepper.

Add olive oil to the hot skillet and sear the scallops undisturbed for 2 to 3 minutes per side until they develop a golden crust and are opaque in the center. Avoid overcooking—scallops should be tender and juicy.

To plate, spoon creamy risotto onto your dishes, drizzle with a little olive oil if you like, top with seared scallops, and finish with fresh parsley or a sprinkle of lemon zest.

Tips for Best Results

Use pre-warmed broth to keep the risotto cooking gently and maintain that creamy consistency.

Don’t rush the broth additions. Stirring and gradual cooking are key to that perfect risotto texture.

Pat scallops dry before searing to avoid steaming and to get a beautiful golden crust.

Reserve some Parmesan to sprinkle on top just before serving—it adds an extra layer of cheesy goodness.

Add a splash of cream or mascarpone at the end for an even richer risotto.

Ingredient Substitutions & Variations

If scallops aren’t your thing, try grilled shrimp or seared tofu for a vegetarian twist.

For a dairy-free version, swap butter with olive oil and use vegan Parmesan alternatives.

Add peas, asparagus tips, or sautéed mushrooms along with the spinach for extra veggie goodness.

Swap shallots with leeks for a milder onion flavor.

Finish your scallops in browned butter for a nutty, indulgent finish.

Serving Suggestions

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Serve this dish with a simple mixed green salad dressed in lemon vinaigrette to cut through the creaminess.

A crisp Sauvignon Blanc or a dry Pinot Grigio pairs beautifully with the flavors here.

Crusty garlic bread or a warm focaccia makes a wonderful side to soak up every last bit of that risotto sauce.

How to Store and Reheat Leftovers

Store leftover risotto and spinach in an airtight container in the fridge for up to 3 days. Keep scallops separate as they reheat best fresh.

Reheat risotto gently on the stovetop with a splash of broth or water, stirring frequently to restore creaminess.

Sear scallops briefly when reheating or enjoy them cold tossed into a salad for a quick lunch.

Avoid freezing risotto as it can alter the texture, making it grainy.

Make-Ahead and Freezer Tips

You can prepare the risotto base and wilted spinach ahead of time, then reheat and add fresh scallops just before serving.

Freeze the risotto without scallops for up to a month. Thaw overnight in the fridge and reheat gently with broth.

Common Mistakes to Avoid

Avoid adding all the broth at once—risotto needs slow absorption for creamy texture.

Don’t overcrowd the pan when searing scallops, or they’ll steam instead of getting that golden crust.

Overcooking scallops will make them rubbery—watch for the perfect opaque color.

Skipping stirring can lead to unevenly cooked risotto.

Frequently Asked Questions (FAQ)

Can I use frozen scallops?
Yes, thaw fully and pat dry before cooking.

Do I have to stir constantly?
Frequent stirring is key, but constant stirring isn’t necessary.

Can I skip the wine?
Absolutely! Use extra broth or a splash of lemon juice instead.

What if I don’t have Arborio rice?
Arborio is best for creaminess, but Carnaroli or Vialone Nano rice are good substitutes.

How do I know when scallops are done?
They should be golden on the outside and opaque inside.

Can I add other vegetables?
Yes, peas, mushrooms, or asparagus are delicious options.

Is this dish gluten-free?
Yes, as long as your broth is gluten-free.

Can I make this dairy-free?
Yes, use olive oil instead of butter and dairy-free cheese alternatives.

How do I keep risotto creamy when reheating?
Add broth or water and stir frequently over low heat.

What wine pairs well with this meal?
A crisp white like Sauvignon Blanc or Pinot Grigio works beautifully.

Cooking Tools You’ll Need

A wide, heavy-bottomed skillet or sauté pan for even cooking

A saucepan to warm broth

A wooden spoon or silicone spatula for stirring

Tongs or a spatula for searing scallops

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