Get your

inspiration 

from 

EsmeSalon Recipes

Get access to 1000+ homemade tried and tested recipes by home chefs

By subscribing, I agree to receive a newsletter, exclusive content and free gifts, and declare that I have read the privacy policy and terms and conditions.

Spinach Risotto Fish Scallops

Please Spread the love, Sharing is Caring!

As an Amazon Associate, I earn from qualifying purchases.
Please note that EsmeSalon may have a financial relationship with some of the vendors we mention in this post which means we may get compensated financially or in kind, at no extra cost to you if you make a purchase through any link in this post. Please refer to our Affiliate Disclosure and Privacy Policy should you require any additional information.


A delicious Spinach Risotto Fish Scallops with sautéed asparagus

Spinach is a leafy green flowering plant native to central and western Asia. It is of the order Caryophyllales, family Amaranthaceae, subfamily Chenopodioideae. Its leaves are a common edible vegetable consumed either fresh, or after storage using preservation techniques by canning, freezing, or dehydration.

A Few More Serving Suggestions:

Filippo Berio Extra Virgin Olive Oil, 16.9 Ounce
Filippo Berio Extra Virgin Olive Oil, 16.9 Ounce

Come over and join us on Facebook and share your own recipes and I will showcase you and your recipe on the blog as well.

We invite you to join our FB Group and share your own homemade recipes and I will then showcase your recipe and picture with credit to you on the blog.

Spinach Risotto Fish Scallops
Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Spinach Risotto Fish Scallops

  • Author: EsmeSalon.com
  • Prep Time: 20 minutes
  • Brown Butter Time: 10 minutes
  • Cook Time: 20 minutes
  • Total Time: 50 minutes
  • Yield: 4 portions 1x

Description

A delicious Spinach Risotto Fish Scallops with sautéed asparagus.


Ingredients

Units Scale
  • 1 cup Arborio Rice
  • 34 cups Vegetable Broth/Stock
  • Spinach (chopped)
  • 1/2 cup Parmesan Cheese (grated)
  • 1 onion (finely chopped)
  • 2 Tbsp Butter
  • 1 Tbsp Olive Oil
  • 2 Tbsp Lemon Juice
  • Salt & Pepper to taste

Brown Butter Scallops & Fish

  • Scallops (dry/ no glaze)
  • Fish Fillets (white)
  • 68 Tbsp. Butter (brown butter)
  • 2 Tbsp. Butter
  • 12 Tbsp. Olive Oil
  • Salt & Pepper to taste
  • Paprika
  • Garlic Powder
  • 1 Lemon
  • Chopped Dill

Instructions

Spinach Risotto

  1. Warm broth/stock and keep warm on low heat.
  2. Heat the butter and oil in a pan and cook the onion and garlic till soft.
  3. Add the rice to the pan and toss well to ensure all the grains are coated.
  4. Start by adding 1 ladle of stock and stir continuously until it is fully absorbed by rice then add the lemon juice.
  5. Continue adding a ladle of stock at a time, stirring continuously until the rice is releasing the starch.
  6. Add the spinach, seasonings, and cheese with the last ladle of stock and stir until rice is creamy and tender.
  7. Remove from heat and add extra cheese before serving.

Scallops & Fish

  1. Pat the scallops dry and season with salt & pepper.
  2. Heat a pan and add the scallops.
  3. Sear on one side for 2-3 minutes.
  4. Add 1 tablespoon of butter to the pan and then flip the scallops.
  5. Rotate the pan so butter is distributed (do this for cooking fish too) and cook for about a minute.
  6. Remove from heat and pan.
  7. Heat remaining butter and olive oil, season fish (salt, pepper, garlic powder & paprika), and cook on both sides.
  8. Add asparagus to the pan when the fish is fully cooked.
  9. Return the scallops to the pan and remove them from heat.

Brown Butter

  1. Add the butter to a pan and allow it to heat gently until it turns foamy.
  2. Once foamy, pour the butter over the fish & scallops.
  3. Garnish with herbs.
  4. Serve with a squeeze of lemon juice and enjoy!!


Nutrition

  • Serving Size: 1
  • Calories: 387
  • Sugar: 20
  • Sodium: 687
  • Fat: 15
  • Saturated Fat: 2
  • Unsaturated Fat: 12
  • Trans Fat: 0
  • Carbohydrates: 43
  • Fiber: 3
  • Protein: 20
  • Cholesterol: 49

Keywords: Spinach Risotto

Recipe Card powered byTasty Recipes

Copyright © 2023 esmesalon.com – All rights reserved.

Thanks for stopping by

As always, if you make this recipe please leave me a comment, rate the recipe, and tag me @_esmesalon on Instagram so I can feature you.  I love seeing all your photos of my recipe recreations!

Let’s keep in touch, so please sign up for my newsletter to get delicious homemade tried and tested recipes delivered to your inbox. And don’t forget to follow us on Pinterest, Instagram, & Twitter as I would love to connect with you there! 

If you require a wonderfully tried and tested recipe book for yourself, or as a gift, please visit the shop and look at all those excellent Recipe eBooks.

  • Make tomorrow more amazing than today!
  • Just believe in yourself and dream big.
  • Do not give up on your hopes. Take care always.

COPYRIGHT STATEMENT

I, Esme Slabbert, am the author and creator of this site, EsmeSalon. It is unlawful to re-use any content from this blog, without my written permission. Please contact me should you wish to discuss it further.

MISSION STATEMENT

My goal is to provide the best homemade recipes that are healthy for all families to enjoy. I also endeavor to showcase and share other bloggers and promote them on my Blog. You will also find Resources and Courses and Services for Bloggers which I promote from time to time.

Leave a Comment

Recipe rating