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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.
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Spinach Risotto Fish Scallops
- Prep Time: 20 minutes
- Brown Butter Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 50 minutes
- Yield: 4 portions 1x
A delicious Spinach Risotto Fish Scallops with sautéed asparagus.
- 1 cup Arborio Rice
- 3–4 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)
- 6–8 Tbsp. Butter (brown butter)
- 2 Tbsp. Butter
- 1–2 Tbsp. Olive Oil
- Salt & Pepper to taste
- Garlic Powder
- 1 Lemon
- Chopped Dill
- Warm broth/stock and keep warm on low heat.
- Heat the butter and oil in a pan and cook the onion and garlic till soft.
- Add the rice to the pan and toss well to ensure all the grains are coated.
- Start by adding 1 ladle of stock and stir continuously until it is fully absorbed by rice then add the lemon juice.
- Continue adding a ladle of stock at a time, stirring continuously until the rice is releasing the starch.
- Add the spinach, seasonings, and cheese with the last ladle of stock and stir until rice is creamy and tender.
- Remove from heat and add extra cheese before serving.
Scallops & Fish
- Pat the scallops dry and season with salt & pepper.
- Heat a pan and add the scallops.
- Sear on one side for 2-3 minutes.
- Add 1 tablespoon of butter to the pan and then flip the scallops.
- Rotate the pan so butter is distributed (do this for cooking fish too) and cook for about a minute.
- Remove from heat and pan.
- Heat remaining butter and olive oil, season fish (salt, pepper, garlic powder & paprika), and cook on both sides.
- Add asparagus to the pan when the fish is fully cooked.
- Return the scallops to the pan and remove them from heat.
- Add the butter to a pan and allow it to heat gently until it turns foamy.
- Once foamy, pour the butter over the fish & scallops.
- Garnish with herbs.
- Serve with a squeeze of lemon juice and enjoy!!
Prepared, tried, and tested by Rochelle from The Recipe Hunter: Tried and Tested Recipes from Home Chefs and SA Tasty Recipes – Saffas Daily Recipes
- 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, scallops
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