Scallops with Parmesan Risotto and Spinach

I was a little hesitant to try this dish. The last time I cooked risotto it came out a dry, sticky mess. But how could I not make this...it just looked so beautiful on Gina's blog.

Well, there was no reason to worry. I've made several of Gina's dishes and they are always no fail. This dish was no exception. The risotto came out perfect! The scallops were tender and succulent and the spinach a perfect compliment.

My husband and I gobbled this up and each had about 1.5 servings. That makes this dinner a little higher in points than most WW dishes I make. However, when it tastes this good, I say go for it and just hit the gym the next day.

Ingredients:
Makes 3 Servings

Parmesan Risotto

1 cup arborio rice
2 tsp butter
1 shallot, minced
1/2 cup white wine
4 cups chicken stock
salt and pepper
1/4 cup grated Parmesan cheese
2 tbsp chopped parsley
Heat chicken stock in a small pot.

In a medium size heavy sauce pan, add butter on medium-low heat. Add shallots, sauté about 1 minute. Add rice mixing well until well coated and translucent, about 2 minutes. Add wine, salt and pepper and mix well until it is absorbed into the rice. Ladle 1 cup stock into rice and mix until all stock is absorbed, add another ladle, and continue adding and stirring until all broth is absorbed, about 20-25 minutes. Add Parmesan cheese and parsley, mix well and serve.

Seared Scallops over Wilted Spinach

16 oz (about 12-14) sea scallops
salt and fresh pepper
2 tsp butter
1 tsp olive oil
1 shallot, minced
10 oz baby spinach, washed

Wash scallops and pat dry with a paper towel. Season with salt and pepper. Heat a medium size pan on a high flame. When pan is hot, melt 1 tsp butter and place half of the scallops in the pan. Sear without touching them for a few minutes until the bottom forms a nice caramel colored crust. Turn over and cook about another minute or 2, until the center is slightly translucent (you can check this by viewing them from the side) and the bottom is seared. Be careful not to overcook. Remove from the pan and set aside on a warm plate. Add addition tsp butter and cook remaining scallops.

Add olive oil to the pan and sauté shallots, add spinach, salt and pepper. Toss until spinach wilts.

Serve over spinach over risotto topped with scallops.

WW Points= 8.5 (3/4 cup risotto, spinach and 3-4 scallops)