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12Ingredients
30Minutes
740Calories
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Ingredients
US|METRIC
4 SERVINGS
- 1 Tbsp. butter
- 1 shallot (minced clove garlic or 1 minced, or both)
- 1 cup arborio rice
- 1/2 cup white wine
- 3 chicken broth (ish cups of)
- 1/2 cup Parmesan cheese
- 1 Tbsp. grapeseed oil
- 1 lb. scallops (jumbo)
- 1 Tbsp. olive oil
- 1 clove minced garlic
- 4 cups spinach (or kale)
- 3 Tbsp. butter
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NutritionView More
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740Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories740Calories from Fat310 |
| % DAILY VALUE |
| Total Fat34g52% |
| Saturated Fat11g55% |
| Trans Fat |
| Cholesterol85mg28% |
| Sodium800mg33% |
| Potassium1470mg42% |
| Protein49g |
| Calories from Fat310 |
| % DAILY VALUE |
| Total Carbohydrate64g21% |
| Dietary Fiber2g8% |
| Sugars0g |
| Vitamin A80% |
| Vitamin C25% |
| Calcium30% |
| Iron20% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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Reviews(3)
Monique 4 years ago
Delicious I make this with parm polenta topped with a spinach/kale/mushroom mix with the brown butter it took about an hour for everything but worth the time. I also like my scallops a little more seared than usual. I put some red himilayan rice on top of the veggies for visual interest and added texture
Desislava Kutsarova 4 years ago
It was delicious! I followed the recipe for the most part. I used sherry in lieu of wine and since I could not be bothered to sear the scallops in oil, and then make brown butter, I simply seared them in butter. So good!
Marsha C. 8 years ago
Very tasty and easy to prepare. Might add some lemon juice to the risotto and zest with the spinach. Think shrimp would also be a good substitute if someone is adverse to scallops.