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Seared Scallops with Pumpkin Risotto and Sautéed Spinach
Seared Scallops with Pumpkin Risotto and Sautéed Spinach

Seared Scallops with Pumpkin Risotto and Sautéed Spinach
A delicate balance of seared scallops paired with creamy pumpkin risotto and fresh sautéed spinach.
Seared Scallops with Pumpkin Risotto and Sautéed Spinach
Ingredients:
1
Servings
  • 200
    g
     scallop
  • 150
    g
     pumpkin
  • 100
    g
     arborio rice
  • 500
    ml
     chicken stock
  • 30
    g
     parmesan cheese
  • 100
    g
     spinach
  • 2
    tbsp
     olive oil
  • 1
    item
     onion
  • 2
    clove
     garlic
  • 100
    ml
     white wine
  • 20
    g
     butter
  • 1
    item
     lemon
Preparation Time: 45 minutes
Seared Scallops with Pumpkin Risotto and Sautéed Spinach
Instructions:
  1. Heat olive oil in a pan over medium heat. Add chopped onion and garlic, sauté until translucent.
  2. Add arborio rice and stir for 2 minutes. Pour in white wine and let it evaporate.
  3. Gradually add chicken stock, stirring continuously until rice is creamy and cooked.
  4. Stir in grated parmesan cheese and pumpkin puree. Season with salt and pepper.
  5. In another pan, heat butter over high heat. Sear scallops for 2 minutes on each side until golden brown.
  6. Sauté spinach in the same pan until wilted. Season with salt and pepper.
  7. Serve scallops over pumpkin risotto with a side of sautéed spinach. Garnish with lemon zest.
Nutrition Per Serving 1272 g Per 100g
Energy 927 kcal 73 kcal
Protein 50 g 3.9 g
Fibre 8 g 0.6 g
Salt 2 g 0.2 g
Sugar 5 g 0.4 g
Carbohydrates 80 g 6.3 g
Fat 45 g 3.5 g
  • 200
    g
     scallop
  • 150
    g
     pumpkin
  • 100
    g
     arborio rice
  • 500
    ml
     chicken stock
  • 30
    g
     parmesan cheese
  • 100
    g
     spinach
  • 2
    tbsp
     olive oil
  • 1
    item
     onion
  • 2
    clove
     garlic
  • 100
    ml
     white wine
  • 20
    g
     butter
  • 1
    item
     lemon
1
Servings
0

Heat olive oil in a pan over medium heat. Add chopped onion and garlic, sauté until translucent.

Add arborio rice and stir for 2 minutes. Pour in white wine and let it evaporate.

Gradually add chicken stock, stirring continuously until rice is creamy and cooked.

Stir in grated parmesan cheese and pumpkin puree. Season with salt and pepper.

In another pan, heat butter over high heat. Sear scallops for 2 minutes on each side until golden brown.

Sauté spinach in the same pan until wilted. Season with salt and pepper.

Serve scallops over pumpkin risotto with a side of sautéed spinach. Garnish with lemon zest.

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