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    You are in: Home / Recipes / Seared Scallops on Lemon and Spinach Risotto Recipe
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    Seared Scallops on Lemon and Spinach Risotto

    Seared Scallops on Lemon and Spinach Risotto. Photo by SweetBread615

    1/1 Photo of Seared Scallops on Lemon and Spinach Risotto

    Total Time:

    Prep Time:

    Cook Time:

    35 mins

    5 mins

    30 mins

    Realtor by day, Chef by night's Note:

    I love scallops and this is one of my favorites!

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    Units: US | Metric

    • 1 tablespoon oil
    • cracked black pepper and sea salt
    • 1 lb scallops (I use the big, fat sea scallops)
    • 5 1/2 cups vegetable stock
    • 2 tablespoons oil
    • 2 cups arborio rice
    • 2 teaspoons lemon rind, grated
    • 6 1/2 ounces baby spinach leaves (about 3 cups, well packed)
    • cracked black pepper and sea salt
    • parmesan cheese, shavings


    1. 1
      To cook the lemon and spinach risotto, place the stock in a saucepan over medium-high heat and allow to come to a boil then reduce to a simmer.
    2. 2
      Heat the oil in another saucepan over medium high heat. Add the rice and cook for 1 minute. Add the stock, 2 cups at a time, stirring frequently and cooking until all the stock has been absorbed. Continue adding cups of stock until all the stock has been absorbed and the rice is tender. Season with pepper and sea salt and keep risotto warm.
    3. 3
      Heat the oil in a frying pan over high heat. Sprinkle pepper and sea salt over the scallops. Place scallops in the pan and cook for 20-30 seconds on each side or until seared.
    4. 4
      To serve, stir the lemon rind and the spinach through the risotto and spoon onto serving plates. Top with the scallops and serve with lemon wedges and parmesan on the side.

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    Ratings & Reviews:


    Nutritional Facts for Seared Scallops on Lemon and Spinach Risotto

    Serving Size: 1 (272 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 537.7
    Calories from Fat 103
    Total Fat 11.4 g
    Saturated Fat 1.6 g
    Cholesterol 27.2 mg
    Sodium 483.1 mg
    Total Carbohydrate 84.6 g
    Dietary Fiber 3.9 g
    Sugars 0.2 g
    Protein 21.5 g

    The following items or measurements are not included:

    vegetable stock

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