Preparation Steps

• Heat chicken stock in a small pot over low heat to keep warm.
• In a medium heavy saucepan, melt 2 tsp butter over medium-low heat. Add minced shallot and sauté for about 1 minute until fragrant.
• Add arborio rice and cook, stirring constantly, until translucent, about 2 minutes.
• Pour in white wine, season with salt and pepper, and stir until wine is absorbed.
• Ladle 1 cup of warm chicken stock into rice and stir until absorbed. Repeat adding stock in increments, stirring often, until rice is creamy and tender, about 20-25 minutes.
• Remove from heat and stir in grated parmesan cheese and chopped parsley. Keep warm.
• Season the scallops with salt and fresh pepper. Heat a large pan over high heat. Melt 1 tsp butter and add half of the scallops. Sear without moving until golden brown on one side, about 2-3 minutes. Flip and cook for 1-2 more minutes until centers are slightly translucent. Remove and keep warm.
• Add remaining 1 tsp butter and cook the remaining scallops the same way. Set aside.
• In the same pan, add olive oil, sauté minced shallot until fragrant, then add spinach, salt, and pepper. Toss until spinach wilts, about 2-3 minutes.
• Serve the seared scallops over wilted spinach and creamy parmesan risotto.