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Spinach Risotto Fish Scallops

  • Author:
  • 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.


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


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!!


  • 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

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