Golden-seared scallops served on a bed of creamy Parmesan risotto with garlicky wilted spinach. This elegant yet easy recipe is perfect for weeknight dinners or special occasions, offering a balanced, high-protein, and flavorful meal.
Bring broth to a gentle simmer in a saucepan and keep warm.
In a wide pan, heat olive oil and 1 tablespoon butter over medium heat. Add shallot and half the garlic; sauté until translucent, about 2–3 minutes.
Add Arborio rice and stir for 1–2 minutes to lightly toast.
Pour in white wine (if using), stirring until mostly absorbed.
Add warm broth one ladle at a time, stirring frequently, allowing each addition to absorb before adding more.
After about 10 minutes, stir in chopped spinach and remaining garlic. Continue adding broth and stirring until rice is creamy and al dente, about 18–20 minutes total.
Remove from heat and stir in remaining butter and Parmesan cheese. Season with salt and pepper. Cover and set aside off heat.
Meanwhile, heat a skillet over medium-high heat. Season scallops with salt and pepper. Add olive oil to skillet.
Sear scallops 2–3 minutes per side until golden and opaque in the center. Remove from heat.
To serve, spoon risotto onto plates, drizzle with olive oil if desired, top with seared scallops, and garnish with parsley or lemon zest.