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Seared Scallops On Lemon And Spinach Risotto

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Ingredients

Adjust Servings:
1 tablespoon oil
cracked black pepper and sea salt
1 lb scallops (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

Nutritional information

537.7
Calories
103 g
Calories From Fat
11.5 g
Total Fat
1.6 g
Saturated Fat
27.3 mg
Cholesterol
483.2mg
Sodium
84.6 g
Carbs
3.9 g
Dietary Fiber
0.2 g
Sugars
21.6 g
Protein
272g
Serving Size (g)
4
Serving Size

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Seared Scallops On Lemon And Spinach Risotto

Features:
    Cuisine:

    I love scallops and this is one of my favorites!

    • 55 min
    • Serves 4
    • Easy

    Ingredients

    Directions

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    Seared Scallops on Lemon and Spinach Risotto,I love scallops and this is one of my favorites!,I love scallops and this is one of my favorites!


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    Steps

    1
    Done

    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
    Done

    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
    Done

    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
    Done

    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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    Pippa Carney

    Pastry queen known for her delicate and delicious pastries and desserts.

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